Microwave Hot Fudge Sundae Cake Recipe

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Microwave Hot Fudge Sundae Cake Recipe

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5 1
Publisher Photo
"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."
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
10 servings
TOTAL TIME:
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 9-10 minutes, rotating a quarter turn every 3 minutes, or until top of cake springs back when lightly touched. Serve with whipped topping. Yield: 10 servings.
Editor's Note: This recipe was tested with an 850-watt microwave.
This recipe was tested in a 1,100-watt microwave.
Originally published as Hot Fudge Sundae Cake in Light & Tasty February/March 2002, p62

Nutritional Facts

1 piece: 274 calories, 8g fat (1g saturated fat), 0 cholesterol, 121mg sodium, 50g carbohydrate (0 sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2-1/2 starch, 1-1/2 fat.

  • 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
  1. 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 9-10 minutes, rotating a quarter turn every 3 minutes, or until top of cake springs back when lightly touched. Serve with whipped topping. Yield: 10 servings.
Editor's Note: This recipe was tested with an 850-watt microwave.
This recipe was tested in a 1,100-watt microwave.
Originally published as Hot Fudge Sundae Cake in Light & Tasty February/March 2002, p62

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