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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 9 |
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Comforting, warm and decadent, this moist cake and rich sauce from Sue Ross of Casa Grande, Arizona are a perfect supper-time finale. Ingredients:
1/2 cup sugar |
sugar substitute equivalent to 1/4 cup sugar |
2 tablespoons butter, melted |
1 teaspoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
2 tablespoons baking cocoa |
2 teaspoons baking powder |
1/8 teaspoon salt |
1/2 cup fat-free milk |
topping: |
1/2 cup packed brown sugar |
1/4 cup sugar |
sugar substitute equivalent to 1/4 cup sugar |
2 tablespoons baking cocoa |
1 cup cold water |
3 cups fat-free vanilla ice cream |
Directions:
1. In a large bowl, beat the sugar, sugar substitute, butter and vanilla. Combine the flour, cocoa, baking powder and salt; add to sugar mixture alternately with milk. Spread into an 8-in. square baking dish coated with cooking spray.
2. For topping, in a small bowl, combine the sugars, sugar substitute and cocoa. Sprinkle over batter. Pour water over topping. Bake at 350° for 37-42 minutes or until top is set and edges pull away from sides of dish. Serve warm with ice cream. Yield: 9 servings.
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