Serves: 6
Total Calories: 264
1. Heat oven to 350°F. In small bowl, combine flour, sugar, 2 tablespoons cocoa and baking powder mix well. Add milk, margarine and vanilla blend well. Spoon evenly into 6 ungreased 10-oz. custard cups. Place cups in 15x10x1-inch baking pan.
2. In small bowl, combine brown sugar and 1/4 cup cocoa mix well. Spoon 2 to 3 tablespoons mixture evenly over batter in each cup. Pour 1/4 cup hot water evenly over sugar mixture in each cup.
3. Bake at 350°F. for 20 to 25 minutes or until center is set and firm to the touch. Serve warm. If desired, sprinkle with powdered sugar, or serve with nonfat frozen yogurt or light whipped topping.*
TIP:* To decorate top of each dessert with powdered sugar, cut stencil of favorite holiday shape from paper, or use paper doily. Place stencil on dessert dust with powdered sugar. Remove stencil.
High Altitude (above 3500 feet): No change.
Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 320 * Calories from Fat: 45 * % Daily Value: Total Fat: 5 g 8% * Saturated Fat: 1 g 5% * Cholesterol: 0 mg 0% * Sodium: 150 mg 6% * Total Carbohydrate: 64 g 21% * Dietary Fiber: 2 g 8% * Sugars: 45 g * Protein: 4 g * Vitamin A: 4% * Vitamin C: 0% * Calcium: 10% * Iron: 15% * Dietary Exchanges: 1 1/2 Starch, 2 1/2 Fruit, 1 Fat or 4 Carbohydrate, 1 Fat
This Individual Hot Fudge Sundae Cakes recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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