Ingredients
1/2 cup sugar1/2 cup packed brown sugar1/4 cup baking cocoa1-1/2 cups strong brewed coffeeCAKE:1/3 cup butter, softened2/3 cup sugar1 large egg1/2 teaspoon vanilla extract1 cup all-purpose flour1-1/2 teaspoons baking powder1/4 teaspoon salt1/3 cup whole milkFresh raspberries and mint, optional
Preparation
In a saucepan, combine the sugars and cocoa. Stir in coffee; keep warm over low heat. For cake, in a bowl, cream butter and sugar, until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add alternately with milk, beating well after each addition. Spread into a greased 8-in. square baking pan. Pour mocha sauce slowly over the batter. Do not stir.
Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. When finished, the cake will float in the hot mocha sauce. Garnish with raspberries and mint if desired.
