Low-fat Gooey Hot Fudge Cake

Submitted by Kelly Green

"I found this recipe five years ago in Cooking Light. Trust me, you will not be able to tell it is low fat. Prepare to see it devoured before your eyes!"

 

• Ready In: 50mins
• Ingredients: 10
• Serves: 6-9

ingredients

• 1 cup flour
• 3⁄4 cup granulated sugar
• 3 tablespoons unsweetened cocoa
• 2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 1⁄2 cup milk (I use 1%)
• 1 teaspoon vanilla
• 1 cup packed brown sugar
• 3 tablespoons unsweetened cocoa
• 1 1⁄2 cups hot water

directions

1. Combine the first five ingredients in a bowl and add the milk and vanilla.
2. Spread the batter in an ungreased 9-inch square baking pan.
3. Combine the brown sugar and the other 3 TB unsweetened cocoa and sprinkle over the batter.
4. Pour the hot water over this.
5. DO NOT STIR!
6. Bake at 350 for 40 minutes.
7. Serve warm with light whipped topping.
8. Enjoy with no guilt!

Reviews

[KadesMom]

Sorry, we really didn't like this. It had a very lowfat consistency and didn't taste very good. Wish I had liked it more.

 

[The lil Hound]

The name says it all...a low-fat gooey hot fudge cake. This recipe is excellent for someone who wants a choc. cake fix without the expense of major calories. To our family it looked like a low fat cake and it tasted like one. After tasting and talking it over w/ my hubby I improved it by adding fresh cut strawberries, a dollup of redi-whip and a dusting of powdered sugar.

 

[cooking-BAG]

This was great. I substituted some of the sugar for Splenda just to cut down on the sugar. I couldn't believe how good it was.

 

[CeeGee]

Yummy and easy to make. I substituted Splenda blend for the granulated sugar and it still tasted great. Even though this is a low fat recipe, dieters still need to be careful as it is loaded with sugar.

 

[Nado2003]

This is good. Easy to make with things found in my typical cupboard. I started making it while my kids were eating their salad and we served it after dinner and small break to walk the dog. Thank you for a delicious and low fat recipe. I will be making this again. I made it again, that's one per week. I guess we liked it. However, this time I increased the milk to 3/4 cup and it was better, lighter and more moist. I do not know if I would increase it to 1 cup next week.