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Microwave Hot Fudge Sundae Cake

 Microwave 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 ServingsPrep/Total Time: 20 min.

Ingredients

  • 1 cup King Arthur Unbleached 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.

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Microwave Hot Fudge Sundae Cake (continued)

Nutritional 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.