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Chocolate Colabello

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3/4 cup sugar, plus 1/2 cup

1 cup flour

2 teaspoons baking powder

1 1-ounce square semisweet chocolate

2 tablespoons butter

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1/2 cup milk

2 tablespoons Kahlua

4 tablespoons cocoa

1/2 cup brown sugar, packed

1 cup strong coffee, prepared

Preheat oven to 350 F. Grease a 9-inch square pan. In a medium bowl, mix together 3/4 cup sugar, flour and baking powder.

Melt together the chocolate square and butter in a small saucepan, over low heat. Add milk and Kahlua, mixing well. Pour into the prepared pan. Combine the remaining 1/2 cup sugar, cocoa and brown sugar. Sprinkle over batter. Pour coffee on top and do not stir. Bake for 30 to 35 minutes. This should be a moist cake with a syrupy base. Slice into serving pieces, invert on a serving plate and top with vanilla ice cream. Serves 8

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Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
(218) 855-5889
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