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1 cup all-purpose soy flour
3/4 cup splenda
2 tablespoons baking cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup heavy cream
2 tablespoons vegetable oil
1 cup finely chopped nuts, optional
1 cup Brown SugarTwin, packed
1/4 cup baking cocoa
1 3/4 cups hot water
1. Preheat oven to 350-degrees F.
2. Mix the flour, Splenda, 2 tablespoons cocoa, baking powder and salt in a bowl. Pour in the cream and oil and blend. Stir in the nuts, if desired. Pour into an ungreased 9x9x2-inch square pan. Stir the brown sugar and cocoa together. Sprinkle over cake batter. Pour the hot water over the batter.
3. Place dessert into oven carefully. Bake at 350-degrees F. for 45 minutes. While hot, cut into squares; invert each square onto a dessert plate and spoon sauce over the cake. Garnish with whipped topping and chocolate curls as desired.
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