Rich Mocha Cake – 5 Weight Watcher Points Plus

While we were on break, my co-worker Sue had a birthday! Fortunately Facebook reminded me of it or I wouldn’t have remembered until I got back to work and opened my calendar! I’m bad at remembering things on my own. I have to write everything down or I end up forgetting something important!

Since I knew it was Sue’s birthday, I knew I had an excuse to make a cake! Sunday night I picked up the Healthy Cooking April/May 2008 magazine. I glanced at the index and saw there was a chocolate cake recipe. I read the ingredient list and figured it sounded quick and easy enough and decided to make that as soon as I got up the next morning! I was baking her cake at 4:30 AM!! I do owe her big time. She saved my behind our last day at work before Christmas! I was at work without a car and my temporary tooth (in the process of a root canal) came loose! She sent me off with her car to get it fixed. She also is good at reminding me of what I need to take home like my purse, my cell, anything I have in the fridge. Last night I left my cell on my desk! Sue made sure to ask me if I had it tonight. I said I was bad at remembering things. 😉

I made her this cake to celebrate her day and I even had a present to give her! I was so proud of myself for going into to work Monday morning with gift and cake in hand! Mid-afternoon we had some of the cake. It was very moist and delicious! I sent her home with the rest of the cake to enjoy with her family.

Tuesday morning when I came into work Sue had a surprise for me. She had made a beautiful scarf (neck warmer my CF’s !). It was red and black and matched my peacoat perfectly! So, it was her birthday, and she brought me in a gift too! Who could ask for a better co-worker! Thanks Sue…and I hope you had a great time with your family tonight as you celebrated with them. Tomorrow, my treat at First Crush, and maybe we can talk Shawn into putting a candle in your cake. 😉

Rich Mocha Cake

2 Tbsp coffee
4 eggs
3/4 cup almond milk, unsweetened
1/2 cup plus 2 Tbsp Kahlua, divided
3 Tbsp canola oil
2 tsp. vanilla extract
1-1/2 cup flour
3/4 cup sugar
2/3 cup baking cocoa
1/2 cup packed brown sugar
1 tsp. salt
1 tsp baking powder
1 tsp baking soda
1/4 tsp ground cinnamon

Icing:
2 squares (1 ounce each) semisweet chocolate, chopped
2 Tbsp sweetened condensed milk
1-2 Tbsp Kahlua

In a small bowl, dissolve coffee granules in boiling water. In a large mixing bowl, beat the eggs, almond milk, 1/2 cup Kahlua, oil, vanilla and coffee mixture until well blended. Combine the dry ingredients; gradually beat into egg mixture until blended.

Coat a 10-inch fluted tube pan with cooking spray and sprinkle with flour; add batter. Bake at 325 for 40-48 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool 15 minutes longer; brush with remaining Kahlua. Cool completely.

In a small microwave-safe bowl, melt chocolate with milk; stir until smooth. Stir in enough Kahlua to achieve a spreading consistency. Spread over top of cake.

18 servings
Calories: 216
Fat: 4
Fiber: 1
Protein: 3
Carbohydrate: 39
WW Points Plus: 5

**Note- updated 1/6/15:
I went on a search to try and figure out where I got this recipe from but wasn’t successful.  I’m assuming it was Cooking Light since I made so many recipes from their magazines when I first started blogging.  I recalculated the nutrition through my fitness pal and updated the nutrition info with the ingredient lists there.