Hot Fudge Sundae Cake
Source: Pillsbury Fast and Healthy Magazine Jan/Feb 1995
Yield: 12 servings

1/2 cup water
1/4 cup reduced fat margarine
1 cup flour
3/4 cup sugar
3 tbsp unsweetened cocoa
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/4 cup buttermilk*
1/2 tsp vanilla
1 egg
1 cup fat-free or low-fat hot fudge sauce

Heat oven to 350F. Spray a 9-inch square pan with nonstick cooking spray.

In a small saucepan, heat water and margarine until margarine melts; set aside.

Lightly spoon flour into a measuring cup; level off. In a large bowl, combine flour, sugar, cocoa, baking soda, salt, and cinnamon; mix well. Add water mixture, buttermilk, vanilla and egg. Beat at low speed until moistened; then beat 2 minutes at medium speed. Pour into spray-coated pan.

Bake at 350F for 15-25 minutes or until toothpick in center comes out clean. Meanwhile, heat fudge sauce as directed on container; spread over hot cake. Bake an additional 10 minutes. Cool 10-15 minutes; serve warm (writer's note... it's good at room temp too!). If desired, garnish with light whipped topping and maraschino cherries.

*To substitute for buttermilk, use 3/4 tsp. vinegar or lemon juice plus skim milk to make 1/4 cup.

One serving equals 1/12 of cake
Nutritional information per serving: Calories: 190, Protein: 3 gm, Carbohydrate: 34 gm, Dietary Fiber: 1 gm, Fat: 5 gm (saturated - 1 gm; unsat- 1 gm), Cholesterol: 18 mg, Sodium: 180 mg, Potassium: 45 mg.
Dietary exchanges: 1 starch, 1 fruit, 1 fat