Ingredients:
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 eggs
1 teaspoon vanilla extract
1 cup skim milk buttermilk
1/2 cup reduced-calorie apricot spread
1 tablespoon confectioners’ sugar
Directions:
Combine the first six dry ingredients (through salt) and set aside.
Beat with a mixer, using high speed, the sugar and margarine until creamy; add the egg and vanilla extract beating until smooth.
Gradually beat in the flour mixture (from step one) alternately with the buttermilk until the batter is smooth.
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.
Cool, remove from pans, placing 1 cake on a serving platter flat side up; set aside.
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.
Evenly sprinkle the top of the cake with the powdered sugar and cut into 12 pieces.
Servings: 12
Time preparation: 20 min.
Time total: 30 min.