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Chocolate Swirl Coffee Cake*




Source of Recipe


JoAnna Lund


List of Ingredients




1-1/2 cups Bisquick Reduced Fat Baking Mix
1/2 cup Splenda granular *
1/2 cup water
2 tbsps Land O Lakes No Fat Sour Cream
1 egg or equivalent in egg substitute
1/4 cup Hershey's lite Chocolate Syrup
1/4 cup flaked coconut
1/4 cup chopped walnuts

Preheat oven to 375 degrees. Spray an 8x8 inch baking dish with butter flavored cooking spray. In a large bowl, combine baking mix and 1/4 cup Splenda. Stir in water, sour cream and egg. 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 Splenda. Sprinkle mixture over top. Bake for 20-25 minutes. Place baking dish on a wire rack and cool. Cut into 8 servings.

Serves 8
153 Calories;5g Fat;3g Protein;24g Carbs;289mg Sodium;1g Fiber
Exchanges: 1-1/2 Starch/Carb; 1 Fat



Recipe