Chef David Schmidt whips up this moist chocolate confection for 70 people at a time, but we've cut it down to sheet-pan size. Serve with lowfat vanilla ice cream.

Ingredients

　　1 1/2 cups brown sugar

　　4 tablespoons butter

　　3 eggs

　　3 ounces unsweetened chocolate, melted

　　3/4 cup sour cream

　　1 1/2 cups all-purpose flour

　　1 1/2 teaspoons baking soda

　　3/4 cup hot coffee

　　1 1/2 teaspoons pure vanilla extract

　　1/2 teaspoon salt

　　Vegetable oil cooking spray

　　Heat oven to 350°F. Beat sugar and butter in a bowl until combined. Beat in eggs, then chocolate, then sour cream. Sift flour and baking soda in a bowl; add to chocolate mixture. Beat in coffee, vanilla and salt until combined. Coat a 9" x 13" pan with cooking spray; pour in batter. Bake until a toothpick inserted in center comes out clean, 35 minutes.

Nutrition Per Serving

　　11 g fat

　　6 g saturated

　　42 g carbohydrates

　　2 g fiber

　　4 g protein

　　#### Nutritional analysis provided by Self