1. Heat oven to 350°. Grease and flour square pan, 8 x 8 x 2 inches.
2. Beat all ingredients except ice cream and Chocolate-Cinnamon Sauce with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Drizzle with Chocolate-Cinnamon Sauce. Serve warm or cool topped with ice cream.
Chocolate-Cinnamon Sauce
1 cup chocolate-flavored syrup
1/2 teaspoon ground cinnamon
Heat ingredients in 1-quart saucepan over medium-low heat, stirring occasionally, until warm. Serve warm or cool.
HIGH ALTITUDE (3500 to 6500 feet): No changes.
NUTRITION FACTS: 1 Serving: Calories 240 (Calories from Fat 55) Fat 6g (Saturated 1g) Cholesterol 0mg Sodium 300mg Carbohydrate 45g (Dietary Fiber 2g) Protein 4g % DAILY VALUE: Vitamin A 6% Vitamin C 0% Calcium 4% Iron 12% DIET EXCHANGES: 2 Starch 1 Fruit 1/2 Fat
BETTY'S TIP: For the kid at heart, serve this gooey dessert in a sundae bowl, and top it off with a maraschino cherry.
From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chocolate-Cinnamon Sundae Cake recipe is from the Betty Crocker's Bisquick Cookbook Cookbook. Download this Cookbook today.
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