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    Chocolate Swirl Coffee Cake

    Source of Recipe

    WW Boards

    Recipe Introduction

    8 Servings; 3 Points per serving

    List of Ingredients

    1 1/2 cups Bisquick reduced fat baking mix
    1/2 cup pourable sugar twin
    1/2 cup water
    2 tablespoons no-fat sour cream
    1 egg or equivalent in egg substitute
    1/4 cup Hersheys lite chocolate syrup
    1/4 cup flaked coconut
    1/4 cup chopped walnuts -- (1 ounce)


    Preheat oven to 375 degrees F. Spray a 8x8-inch baking dish with butter-flavored spray. In a large bowl, combine baking mix and 1/4 cup Sugar Twin. Add water, sour cream and egg. Mix gently to combine. Spread batter into prepared baking dish.

    Drizzle chocolate syrup evenly over top. Swirl batter with a fork for marbled effect. In a small bowl combine coconut, walnuts, and remaining 1/4 cup Sugar Twin. Evenly sprinkle mixture over the top. Bake for 20 to 25 minutes or until toothpick inserted into center comes out clean. Place baking dish on a wire rack and allow to cool. Cut into 8 servings.

    Serving size (1 square) Per serving: 153 Cal, 5g Fat, 3g Pro, 24g Carb, 289mg Sod, 30mg Calc, 1g Fib




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