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Hot Fudge Sundae Cake
"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."
10 Servings
Prep/Total Time: 20 min.
Ingredients
1 cup all-purpose flour
3/4 cup sugar
2 tablespoons plus 1/4 cup 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 7-8 minutes or until top of cake springs back when
lightly touched. Serve with whipped topping.
Yield: 10 servings.
© Taste of Home 2013
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Hot Fudge Sundae Cake
(continued)
Nutrition Facts:
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.
© Taste of Home 2013