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Hot Fudge Cake- WW points




Source of Recipe


Sandy


Recipe Introduction


* I can only find the sugar-free cook-and-serve puddings at Wal-Mart.

Also, I ONLY use Dreyer's Slow-Churned Light ice cream. Nothing else can beat it- I used the vanilla bean in this recipe. They are all about 100-110 calories for a half-cup. (The butter pecan is out of this world.) I think in some parts of the country it's called Edy's.


List of Ingredients




Cake:
1 1/2 cups splenda
1 cup flour
1/2 cup cocoa
1 tsp baking soda
1 1/3 cups unsweetened applesauce
3 egg whites
2 tsp vanilla

Hot Fudge Sauce:
1 small box chocolate COOK AND SERVE (NOT instant)sugar-free pudding*
1-1/4 cups skim milk
1 tsp vanilla
1/2 cup miniature marshmallows

Recipe



For cake:

Preheat oven to 350 degrees. Spray an 8" square baking dish with nonstick spray. Sift the Splenda, flour, cocoa and soda in a large bowl. Whisk together the appesauce, egg whites, and vanilla, and add to the dry ingredients Mix well but don't overbeat. Pour into dish and bke 24-30 minutes or until cake tests done. Cool.

For Hot Fudge Sauce:

Combine pudding mix and milk in saucepan; cook over medium heat until it thickens and boils. Remove from heat and stir in vanilla and marshmallows. Stir until marshmallows melt.

Assembly:

In addition to the cake and sauce, you will need 2 1/4 cups light ice cream* and some Cool Whip.

Cut the cake into 9 sqaures, and then split each one horizontally. Put about a tablespoon of sauce on the bottom piece, and top with 1/4 cup ice cream. Put the top cake piece on and drizzle with a tablespoon of sauce, then top with the cool whip.

9 servings, 4 pts. each.