Chocolate Layer Cake

This is the second official Weight Watchers recipe I've tried, and it turned out fantastic!!

1 cup + 2 tablespoons all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon espresso powder or instant-coffee granules (You can use decaf, but don't option out on this ingredient! It makes the cake)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup + 2 tablespoons granulated sugar
2 tablespoons unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
1 cup fat-free buttermilk (I used sour milk instead. 1 tablespoon of lemon juice for every cup of milk. Add the lemon juice in a glass measuring cup and enough milk to make 1 cup of total liquid)
1/2 cup raspberry spreadable fruit (I used the whole jar)
1 tablespoon confectioners' sugar

Preheat the oven to 350 degrees F; spray 2 (8 inch square or round) pans with nonstick spray.

In a small bowl, combine the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt.

In a medium bowl, with an electric mixer on high speend, cream the granulated sugar and butter; add the egg and vanilla, beating until smooth. Gradually beat in the flour mixture alternately with the buttermilk, until the batter is smooth. Divide the batter between the pans. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool completely in the pans on a rack. INsert a sharp knife around edges of each pan; remove cakes from the pans. Transfer 1 cake to a platter, flat side up.

Meanwhile, in a small saucepan over low heat, melt the spreadable fruit, 2-3 minutes. Brush 1/4 cup of the spreadable fruit on top of the cake on the platter; top with the other cake and brush with the remaining spreadable fruit. Sprinkle with the confectioners' sugar.

3 points / slice

Recipe from the Weight Watchers New Complete Cookbook