1/2 c Water 1/4 ts Salt
1/4 c Margarine or butter 1/4 ts Cinnamon
1 c Flour 1/4 c Buttermilk*
3/4 c Sugar 1/2 ts Vanilla
3 tb Unsweetened cocoa 1 Egg
1/2 ts Baking soda 1 c Low or no fat hot fudge sauc
Heat oven to 350. Spray 9″ square pan with nonstick cooking spray. In
small saucepan, heat water and margarine until margarine melts; set
aside. Lightly spoon flour into measuring cup; level off. In large
bowl, combine flour, sugar, baking soda, salt and cinnamon; mix well.
Add water mixture, buttermilk, vanilla and egg. Beat at low speed
until moistened; beat 2 minutes at medium speed. Pour into spray
coated pan. Bake at 350 15-25 minutes until toothpick inserted in
center comes out clean. Meanshile, heat fudge sauce as diredcted on
container, spread on hot cake. Bake an aditional 10 minutes. Cool
10-15 minutes, serve warm. If desired, garnish with light whipped
topping and maraschino cherries.
Per serving: 190 cal., 3g pro., 34g carb., 1g fiber, 5g fat, 18mg
chol., 180mg sod., 45mg pot., 1 starch, 1 fruit and 1 fat exchanges.
Fast and Healthy Jan/Feb 95
Yields
12 servings
