Ingredients
¾cupwater,hot
1tbspinstant coffee powder
½cupbutter
⅓cupbrown sugar,packed
1gartificial sweetener,(12 packets)
1egg
1tspvanilla extract
1½cupsall-purpose flour
⅓cupunsweetened cocoa powder
2tbspdry milk powder
2tspbaking powder
¼tspsalt
¼cupwalnuts,chopped
Preparation
Combine the hot water and instant coffee. Set aside.
Whisk together the flour, cocoa, dry milk, baking powder, and salt.
In a large bowl, cream the butter or margarine, brown sugar, and sugar substitute with an electric mixer on medium speed until the mixture is light and fluffy.
Add the egg and vanilla, then beat for 1 minute. Mix the flour mixture into the creamed mixture, alternately with the coffee.
Stir in the nuts. Beat at medium speed until smooth.
Pour the batter into a 9-inch square pan that has been sprayed with cooking spray.
Bake at 350 degrees F for about 30 minutes or until the cake pulls away from the sides of the pan. Cool on a wire rack.
Serve warm with tea, and enjoy!
