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Ingredients
Servings: 9
1 cup all-purpose flour
1/2 cup plus 3 tbsp granulated sugar,
divided use
1/2 cup granular no-calorie sweetener
1/3 cup plus 3 tbsp unsweetened cocoa,
divided use
2 tsp baking powder
1/4 tsp salt
1/2 cup 1% low-fat milk
3 tbsp 67% vegetable oil butter-flavored
spread, melted and cooled
2 tsp vanilla extract
1 1/2 cups boiling water
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Nutrition Facts
Exchanges/Choice
2 Carbohydrate
1/2 Fat
Calories 164
Calories from Fat
37
Total Fat 4g
Saturated Fat 1g
Cholesterol 1mg
Sodium 185mg
Carbohydrate 31g
Dietary Fiber 2g
Sugar 18g
Protein 3g |
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Cooking Methods
- Preheat the oven to 375 degrees.
- Combine the flour, 1/2 cup of the
sugar, the no-calorie sweetener, 1/3 cup of the cocoa, the baking
powder and salt in a bowl and whisk to mix well.
- Combine the milk, butter-flavored
spread, and vanilla in a small bowl and stir to mix well. Add the
milk mixture to the flour mixture and stir until smooth. Spread the
mixture into an ungreased 1 1/2-quart baking dish.
- Combine the remaining 3 tbsp sugar
and remaining 3 tbsp cocoa in a small bowl and stir to mix well.
Sprinkle the mixture over the batter in the baking dish. Pour boiling
water over the batter (do not stir).
- Bake 25-30 minutes or until the top
of the cake develops a cracked surface and the edges are bubbly. Cool
in the dish on a wire rack for 10 minutes before serving. Serve the
cake warm.
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