Choco-Swirl Sour Cream Cake

This is a chocolate lovers dream. It is absolutely delicious . This easy cake will become one of your favorites. I changed the original ingredients to make it healther and it still tastes great.

• Ready In: 1 hr 15 mins
• Serves: 16

Ingredients

• 2 1⁄3 cups all-purpose flour
• 1  cup sugar
• 1⁄2 cup Splenda sugar substitute
• 8  ounces fat free sour cream
• 3⁄4 nonfat milk
• 1⁄2 cup  fat-free margarine
• 1  large egg
• 1⁄4 cup Egg Beaters egg substitute
• 1  teaspoon vanilla extract
• 1⁄2 teaspoon baking powder
• 1⁄2 cup  chocolate fudge topping
• 1 1⁄2 cups  semisweet chocolate morsels

Directions

1. Preheat over to 350 degrees and spray cooking spray on a 13x9 inch baking pan For Cake: Beat flour, sugar, sour cream, milk, butter, egg& egg beaters, baking soda, vanilla extract and baking powder in medium mixer bowl until well mixed.
2. Reserve 1/2 cup batter.
3. Spread remaining batter into prepared baking pan.
4. Combine reserved batter and hot fudge in a small bowl.
5. Drop mixture by heaping teaspoon evenly over batter.
6. Pull knife through batter to marble.
7. Bake for 40 to 50 minutes or until wooden tooth pick inserted in center comes out clean and top springs back when touched lightly in center.
8. Cool completely in pan on wire rack.
9. For Topping: Microwave morsels in medium, uncovered, microwave-safe bowl on medium high (70%) power for 2 minutes; stir.
10. Thr morsels may retain some of their original shape.
11. If necessary, microwave at additional 10 to 15 second intervals stirring just until morsels are melted.
12. Then spread on top of cake and serve.