Heat 1/4 cup nonfat milk. Stir in coffee powder to dissolve. Add remaining nonfat milk, melted butter and 1 teaspoon vanilla. Re-sift cake flour with salt, baking powder and 1/2 cup sugar in mixing bowl. Add milk mixture to dry ingredients, stirring with fork until blended. Mix in oats. Do not overmix. Combine remaining 1/2 cup sugar, 1 teaspoon vanilla and cup cocoa powder with boiling water. Mix well to dissolve cocoa. Stir in liqueur. Pour into bottom of 8-inch square baking dish. Spoon on batter by large spoonfuls. Bake at 350? 40 to 45 minutes. Let stand about 10 minutes. Spoon into dessert dishes and spoon chocolate sauce from pan over each serving. If desired, serve with dollop of fat-free whipped topping and garnish with fresh cherries or berries. Makes 9 servings. Note: For double fudge cake, add 2 tablespoons cocoa powder to flour mixture. Each serving contains about: 182 calories; 128 mg sodium; 7 mg cholesterol; 3 grams fat; .37 grams carbohydrates; 3 grams protein; 0.21 grams fiber. dess 25