- 1 cup all-purpose flour
- 1/2 cup sugar
- 6 teaspoons Sweet'N Low brown sugar substitute
- 2 tablespoons plus 4 tablespoons cocoa
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/2 cup skim milk
- 2 tablespoons corn oil
- 1 teaspoon vanilla extract
- 1/4 cup packed brown sugar
- 1 3/4 cups hot water
- Light whipped topping (optional)
Preheat oven to 350°F. Place flour, sugar, brown sugar substitute, 2 tablespoons cocoa, baking powder, and salt in a medium bowl; stir to combine. Stir in milk, oil, and vanilla extract (batter will have small lumps). Spread batter in an ungreased 8-inch square baking pan; set aside. In a small bowl, combine brown sugar and remaining 4 tablespoons cocoa; sprinkle over batter. Pour hot water over all; do not stir. Bake for 30 minutes, or until crust forms on top and filling is bubbly. Portion into 9 equal servings. Serve while warm with light whipped topping, if desired.
Yield: 9 servings. Serving size: 1/9 of cake.
Nutrition Facts Per Serving:
Calories: 172, Carbohydrates: 31 g, Protein: 3 g, Fat: 4 g, Saturated Fat: <1 g, Sodium: 134 mg, Fiber: <1 g
Exchanges per serving: 2 starch, 1/2 fat. Carbohydrate choices: 2 1/2.
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.