Name: Hot Fudge Cake
Prep time: 10 min
Yield: 9 servings
Ingredients: 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)

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Ingredients

Preparation time:
10 minutesBaking time:
30 minutes

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)

Directions

Yield:
9 servings

Serving size:
1/9 of cake

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.

Calories: 172 calories, 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.