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  • Light Hot Fudge Sundae Cake

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    Light Hot Fudge Sundae Cake
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/2 c. water
    • 1/4 c. margarine or possibly butter
    • 1 c. Pillsbury BEST All Purpose Flour, or possibly Unbleached Flour
    • 3/4 c. sugar
    • 3 Tbsp. unsweetened cocoa
    • 1/2 tsp baking soda
    • 1/4 tsp salt
    • 1/4 tsp cinnamon
    • 1/4 c. buttermilk, *see tip
    • 1/2 tsp vanilla
    • 1 x egg
    • 1 c. fat-free or possibly low-fat warm fudge sauce

    Directions

    1. Heat oven to 350 degrees F. Spray 9-inch square pan with nonstick cooking spray. In small saucepan, heat water and margarine till margarine melts; set aside.
    2. Lightly spoon flour into measuring c.; level off. In large bowl, combine flour, sugar, cocoa, baking soda, salt and cinnamon; mix well. Add in water mix, buttermilk, vanilla and egg. Beat at low speed till moistened; beat 2 min at medium speed. Pour into spray-coated pan.
    3. Bake at 350 degrees F. for 15 to 25 min or possibly till toothpick inserted in center comes out clean. Meanwhile, heat fudge sauce as directed on container; spread over warm cake. Bake an additional 10 min. Cold 10 to 15 min; serve hot. If you like, garnish with frzn light whipped topping, thawed, and maraschino cherries.
    4. Serve this indulgent dessert hot with a fudge sauce "frosting."
    5. TIP:* To substitute for buttermilk, use 3/4 tsp. vinegar or possibly lemon juice plus skim lowfat milk to make 1/4 c..
    6. HIGH ALTITUDE - Above 3500 Feet: Decrease sugar to 2/3 c..
    7. Bake as directed above.
    8. Amount

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