Hot Fudge Cake (Diabetic)


1 cup all-purpose flour
1/2 cup sugar
6 teaspoons Sweet�N Low brown sugar substitute
2 tablespoons plus 4 tablespoons cocoa
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup skim milk
2 tablespoons corn oil
1 teaspoon vanilla extract
1/4 cup packed brown sugar
1 3/4 cups hot water
Light whipped topping (optional)


Preheat oven to 350�F. Place flour, sugar, brown sugar substitute, 2 tablespoons
cocoa, baking powder, and salt in a medium bowl; stir to combine. Stir in milk, oil, and vanilla extract (batter will have small lumps). Spread batter in an ungreased 8-inch square baking pan; set aside. In a small bowl, combine brown sugar and remaining 4 tablespoons cocoa; sprinkle over batter. Pour hot water over all; do not stir.
Bake for 30 minutes, or until crust forms on top and filling is bubbly. Portion into 9 equal servings. Serve while warm with light whipped topping, if desired.
Yield: 9 servings

Helpful Hints:

Preparation time: 10 minutes
Baking time: 30 minutes
Serving size: 1/9 of cake
Nutrition Facts
Per Serving:
Calories: 172
Carbohydrate: 31 g
Protein: 3 g
Fat: 4 g
Saturated fat: <1 g
Sodium: 134 mg
Fiber: <1 g
Exchanges per serving: 2 starch, 1/2 fat
Carbohydrate choices: 2 1/2

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