• 1 cup all purpose flour, sifted
• 2 tsp. baking powder
• 1/4 tsp. salt (necessary)
• 1/2 cup cocoa powder
• 1 cup sugar
• 3/4 cup lowfat milk
• 1 tsp. vanilla extract
• 2 Tbs. unsalted butter, melted
• 1/3 cup chopped walnuts
• 1/2 cup dark brown sugar, packed
• 2 tsp. instant coffee
• 1 cup water
• 1/2 cup caramel topping, warm (optional)

Preheat oven to 350°F. Combine flour, baking powder, salt, 2 Tbs. cocoa and 2/3 cup sugar in a mixing bowl. Add milk,vanilla and melted butter. Beat with an electric mixer until smooth and pale in color. Stir in walnuts. Pour batter into a buttered 8 inch square baking dish and set aside. Combine remaining ingredients, except caramel, in a heavy saucepan over high heat, stirring constantly until mixture comes to a boil. Gently pour hot sauce over cake batter. Bake 40 minutes or until tester comes out clean when inserted in center. Serve drizzled with caramel topping.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 335, fat 7.0g, 18% calories from fat, cholesterol 9mg, protein 5.0g, carbohydrates 68.3g, fiber 2.6g, sugar 53.2g, sodium 112mg, diet points 7.3.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.0, Fruit: 0.0, Bread: 0.8, Lean meat: 0.0, Fat: 1.2, Sugar: 3.0, Very lean meat protein: 0.2

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