Individual Fudge Soufflés

1/2 cup margarine, softened
1¼ cup sugar
1 tsp. vanilla
4 eggs
2/3 cup milk
1/2 tsp.Folgers® instant coffee crystals
2/3 cup flour
2/3 cup cocoa
1½t baking powder
1 cup whipping cream

2 tbsp. powdered sugar

Heat oven to 325° Grease and then sprinkle with sugar on eight 6oz. ramekins or custard cups; set aside.

In larger bowl, beat margarine, 1½ cups sugar and vanilla until light and
fluffy. Add eggs, one at a time, beating well after each addition. Scald
milk; remove from heat and stir in powdered coffee until dissolved. Stir
together flour, cocoa and baking powder; add, alternately with milk mixture to creamed mixture. Beat 1 minute on medium speed.

Divide batter evenly among prepared ramekins. Place ramekins in 2 8oz. square baking pans; place pans in oven. Pour hot water into pans to dept of 1/8".

Bake at 325° for 45 to 50 minutes or until wooden pick inserted in
center comes out clean. Remove pans from oven; allowing ramekins to stand
in water 5 minutes. Remove ramekins from water; cool slightly.

Serve in ramekins or invert onto dessert dishes. In smal bowl, beat cream with powdered sugar until stiff peaks form. Spoon onto warm soufflés.

8 servings