Hot Fudge Sundae Cake

SUBMITTED BY: Florence Beer

"'I hope you'll enjoy this fudgy cake as much as our family does,' says Florence Beer of Houlton, Wisconsin. 'It's a snap to make in the microwave. My husband has to watch his cholesterol, but he doesn't feel deprived when I serve this.'"

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PREP TIME	20 Min
READY IN	20 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 cup all-purpose flour
3/4 cup sugar
6 tablespoons baking cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup fat-free milk
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 cup chopped pecans
1 cup packed brown sugar
1 3/4 cups boiling water
10 tablespoons reduced-fat whipped topping

DIRECTIONS

In an ungreased 2-1/2-qt. microwave-safe dish, combine the flour, sugar, 2 tablespoons cocoa, baking powder and salt. Stir in milk, oil and vanilla until combined. Fold in nuts. Combine brown sugar and remaining cocoa; sprinkle over batter. Pour boiling water over batter (do not stir). Microwave, uncovered, on high for 9-10 minutes, rotating a quarter turn every 3 minutes, or until top of cake springs back when lightly touched. Serve with whipped topping.

FOOTNOTES

This recipe was tested with an 850-watt microwave.
Nutritional Analysis: One serving equals 274 calories, 8 g fat (1 g saturated fat), trace cholesterol, 121 mg sodium, 50 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2-1/2 starch, 1-1/2 fat.