½ c butter, softened
1-1/4 c sugar
1 t vanilla
4 eggs
2/3 c milk
½ t instant coffee granules
2/3 c flour
2/3 c cocoa
1-1/2 t baking powder
1 c cream
2 T powdered sugar
Grease and sugar 8 5- or 6-oz custard cups; set aside.
Cream butter, sugar, and vanilla. Add eggs one at a time and beat well. Scald milk, remove from heat, add coffee, stir until dissolved. Combine dry ingredients, add alternately with coffee-milk to creamed mixture. Beat 1 minute.
Divide batter among cups. Place in 2 8-inch square pans; place pans in oven. Add water to depth of 1/8 inch. Bake at 325 for 40-45 minutes, adding more water if necessary. Remove pans from oven and allow custard cups to stand in water 5 minutes. Remove from water, cool slightly. Sere in cups or invert onto dessert dishes. Beat cream with powdered sugar until stiff, spoon onto warm souffles.
Comments