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Hot Fudge Cake




Source of Recipe


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Recipe Introduction


You pour hot coffee over the batter before you bake this cake. The cake rises up through the coffee to form a crust. The coffee turns into a coffee-hot fudge sauce. If you chill the cake, the fudge sauce turns into a layer of chocolate pudding.



List of Ingredients




1 C biscuit mix
5 T non-fat milk
4 T unsweetened cocoa, divided
9 T sugar divided
1 1/2 C hot coffee
3 to 6 packets low-calorie sweetner (opt.)



Recipe



Combine biscuit mix, mile, and egg. Beat together with an electric mixer. Beat in 2 T cocoa and 5 T sugar.
Spray an 8" round or square cake pan and spread batter evenly. Sprinkle remaining 2 T cocoa and 4T sugar on top.
Slowly pour hot coffee over cake without disturbing batter.
Suggestion: pour coffee over the back of a large tablespoon and let coffee gently flow off of the spoon onto batter.
Bake uncovered in a preheated 375 oven for 25 to 30 minutes, or until cake rises through the coffee-chocolate sauce.
Remove from oven and sprinkle with sweetener if desired. Spoon sauce on top of each serving.
Serves: 8 (125 calories each).