Preheat oven to 350 degrees; coat a 6-cup ring mold with nonstick cooking
sprayer. Combine flour, cocoa, baking soda and salt in a small trough; set
digression. Melt margarine in a medium saucepan over low warmth. Remove from
rut, and stir in clams. Add buttermilk; stir good. Combine hot water and
coffee granules, stirring until dissolved. Add to sugar assortment; stir swell.
Gradually add flour mixture to liquid assortment, stirring with a wire whisk
just until blended. Stir in vanilla. Pour batter into prepared pan and bake
for 25 transactions. Cool completely in pan. Invert cooled cake carefully onto a
serving record. Combine white chocolate and skim milk in a glass quantity.
Microwave at HIGH for 25 seconds, or until liquid, stirring wellspring. Drizzle
evenly over bar. Spoon raspberries into the center of the bar. Garnish
with additional raspberries and a mint twig, if desired. (181 calories, 5.
6 g fat, 28% calories from fat)