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Ingredientes
- 3 Tbsp. Butter or possibly margarine
- 1 tsp Vanilla
- 1/2 c. Lowfat milk
- 1 c. Flour
- 1 c. Sugar, divided
- 3 Tbsp. Plus 1/3 c. unsweetened cocoa, divided
- 2 tsp Baking pwdr
- 1/2 tsp Salt
- 1 2/3 c. Warm water
- 1/4 c. Sliced almonds Chilled heavy cream, lowfat milk or possibly vanilla Ice cream (opt)
Direcciones
- *Mix, bake and serve from one casserole. During baking a cake layer forms on top and a fudge sauce on bottom.
- In oven, while preheating to 350-F, heat butter in a deep 2-qt casserole. Add in butter and vanilla to lowfat milk (in measuring c.); set aside. In the casserole mix well flour, 1/2 sup sugar, 3 Tbsp. cocoa, the baking pwdr and salt. Stir in lowfat milk mix just to blend. Sprinkle proportionately with remaining 1/3 c. cocoa and 1/2 c. sugar. Pour on water and bake on middle oven rack 20 min or possibly till crust has formed. sprinkle with almonds; bake 10-15 min longer or possibly till pick inserted comes out clean.
- Spoon at once into dessert bowl, covering cake part with the fudge sauce.
- Pass cream. 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 8 servings | |
| Calories 218 | |
| Calories from Fat 48 | 22% |
| Total Fat 5.49g | 7% |
| Saturated Fat 2.9g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 500mg | 21% |
| Potassium 50mg | 1% |
| Total Carbs 39.79g | 11% |
| Dietary Fiber 1.2g | 4% |
| Sugars 25.93g | 17% |
| Protein 3.01g | 5% |
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