Chocolate Espresso Layer Cake

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 12
• 1 cup flour, plus
• 1 tablespoon flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon espresso powder or 1 teaspoon instant coffee granules
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup sugar, plus
• 2 teaspoons sugar
• 2 tablespoons reduced-calorie margarine, plus
• 2 teaspoons reduced-calorie margarine
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup skim milk buttermilk
• 1/2 cup reduced-calorie apricot spread
• 1 tablespoon confectioners' sugar

Recipe

• 1 combine the first six dry ingredients (through salt) and set aside.
• 2 beat with a mixer, using high speed, the sugar and margarine until creamy; add the egg and vanilla extract beating until smooth.
• 3 gradually beat in the flour mixture (from step one) alternately with the buttermilk until the batter is smooth.
• 4 evenly divide the batter between two 8" square pans, sprayed with non-stick spray; then bake at 350*f for 10 minutes, until a toothpick inserted in the center comes out clean.
• 5 cool, remove from pans, placing 1 cake on a serving platter flat side up; set aside.
• 6 in a small pan, heat the fruit spread over low heat about 2-3 minutes, until melted; then brush 1/4 cup of the melted spread on top of the cake on the platter; then brush the rest of the spread on the flat side of the remaining cake and place on the first cake, fruit-spread sides together.
• 7 evenly sprinkle the top of the cake with the powdered sugar and cut into 12 pieces.