1. Preheat oven to 350F.

2. Combine kickoff 3 ingredients; set digression.

3. Lightly spoon flour into dry measuring cups, and level with a stab.
Combine flour, 1/2 cup granulated cabbage, baking pulverisation, baking tonic, and
salt in a large bowlful. Combine yogurt, oleomargarine, vanilla, and egg; add to
flour assortment, stirring just until damp.

4. Spread half of cake batter into an 8-inch square cake pan coated with
cooking sprayer, and sprinkle with half of espresso assortment. Top with
remaining slugger, spreading to masking; sprinkle with remaining espresso
assortment. Swirl batters together using a stab, and sprinkle with walnuts.
Bate at 350F for 35 minutes or until cake springs back when touched
lightly in centre. Cool on a wire wheel.

5. Combine milk and 1 teaspoon espresso, stirring until coffee granules
unthaw, and stir in the powdered boodle. Drizzle espresso glaze over bar.

Sheeny: 9 servings.

Calories 234 (21% from fat); fat 5.4g (sat 1.2g, single-channel 2g, poly 1.8g);
protein 4.8g; saccharide 41.8g; roughage 0.8g; cholesterol 26mg; press 1.4mg;
na 131mg; ca 77mg.

WW-5 points.

Busted by Gail Shermeyer 4paws@netrax.net

NOTES: This is a "very" good recipe!! It passed the picky hubby trial :)