Chocolate Party Cake

1 1/2 c All-purpose flour
1/4 c Unsweetened cocoa powder
1 t Baking soda
1/4 ts Salt
1/4 c Margarine
1 c Sugar
3/4 c Nonfat buttermilk
2 tb Hot water
1 t Instant coffee granules
1 t Vanilla extract
1 1/2 oz White chocolate
1 1/2 ts Skim milk
2 c Fresh raspberries

Preheat oven to 350 degrees; coat a 6-cup ring mold with nonstick cooking spray. Combine flour, cocoa, baking soda and salt in a small bowl; set aside. Melt margarine in a medium saucepan over low heat.

Remove from heat, and stir in sugar. Add buttermilk; stir well.

Combine hot water and coffee granules, stirring until dissolved. Add to sugar mixture; stir well. Gradually add flour mixture to liquid mixture, stirring with a wire whisk just until blended. Stir in vanilla.

Pour batter into prepared pan and bake for 25 minutes. Cool completely in pan. Invert cooled cake carefully onto a serving platter.

Combine white chocolate and skim milk in a glass measure. Microwave at HIGH for 25 seconds, or until melted, stirring well. Drizzle evenly over cake. Spoon raspberries into the center of the cake. Garnish with additional raspberries and a mint sprig, if desired.

(181 calories, 5. 6 g fat, 28% calories from fat)

Recipe By : Cooking Light, Guilt-Free Desserts

AUTHOR: Charl