Hot Fudge Cake

Cake Ingredients:

1 1/2 Cups Splenda Granular
1 Cup Flour
1/2 Cup Cocoa Powder
1 teaspoon Baking Soda
1 1/3 Cups Unsweetened Applesauce
4 Egg Whites
2 teaspoons Vanilla Extract

Cake Directions:

Preheat Oven to 350 degrees. Spray an 8X8 inch-baking dish with nonstick cooking spray. Sift the Splenda, flour, cocoa, and baking soda together in a bowl. Use a whisk to beat the applesauce, egg whites and vanilla together. Combine the egg white mixture into the flour mixture; do not over mix. Pour into baking dish. Place in oven and bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean. Let cake cool completely before cutting.

Hot Fudge Sauce Ingredients:

1 (1.3 oz.) Box of Jell-O Chocolate Cook and Serve Pudding
2/3 Cups Nonfat Dry Milk Powder
1 1/4 Cups Water
1 teaspoon Vanilla Extract
2 teaspoons Fat Free Margarine Spread
1/2 Cup Miniature Marshmallows

Hot Fudge Sauce Directions:

Combine pudding mix, dry milk powder, add water and cook over medium heat stirring constantly with a wire whisk until mixture thickens and starts to boil. Remove from heat and stir in vanilla, margarine, and marshmallows stirring until marshmallows are melted.

Cake Assembly:

In addition to the cake and hot fudge sauce you will need:
2 1/4 Cups Edy’s Fat Free No Sugar Added Vanilla Ice Cream
1 1/8 Cups Fat Free Cool Whip

Cut the cake into 9 squares, and then cut each square in half to make a top and a bottom piece. Place 1/4 cup of Ice Cream on the lower half of each piece and place the top piece on top of the ice cream. Place 2 1/2 Tablespoons of hot fudge sauce on top of each cake and serve with 2 Tablespoons of fat free Cool Whip. The directions look a little long, but it's all really easy to prepare. Make the cake and while the cake is baking, make the hot fudge sauce. Once the cake is cool, heat the sauce in the microwave while cutting the cake, and then assemble it all together. 

Serves: 9
Per Serving: 230 Calories; 1g Fat (3.2% calories from fat); 9g Protein; 48g Carbohydrate; 7g Dietary Fiber; 1mg Cholesterol; 293mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. WWP: 4 (www.AimeesAdventures.com)