Choco-swirl Sour Cream Cake

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 16
• 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

Recipe

• 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.