Chocolate-Cinnamon Sundae Cake

By clbrosnan

Ingredients

• 1 1/3 cups Bisquick Heart Smart® mix
• 1/2 cup sugar
• 1/3 cup unsweetened baking cocoa
• 1 teaspoon ground cinnamon
• 1/4 cup fat-free egg product, 2 egg whites or 1 egg
• 2/3 cup fat-free (skim) milk
• 3 tablespoons margarine or butter, softened
• 1 cup chocolate-flavor syrup
• 1/2 teaspoon ground cinnamon
• 1 pint (2 cups) vanilla reduced-fat ice cream, if desired

Details

Servings 9
Adapted from bettycrocker.com

Preparation

Step 1

1.Heat oven to 350°F. Grease bottom and sides of 8-inch square pan with shortening or spray with cooking spray; lightly flour.
2.In medium bowl, beat all ingredients except chocolate syrup, 1/2 teaspoon cinnamon and the ice cream 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.
4.Meanwhile, in 1-quart saucepan, heat chocolate syrup and 1/2 teaspoon cinnamon over medium-low heat, stirring occasionally, until warm. Serve sauce warm or cool. Drizzle sauce over warm or cool cake. Serve with ice cream.
High Altitude (3500-6500 ft): No change.