Coconut Velvet Fudge Cake

This is what's on the menu for dessert this week....I thought it was so pretty I had to post a photo of it before I baked it.  This is a JoAnn Lund recipe and I'll post the recipe after the photos.

The next photo is the finished product....and yes, it does taste as good as it looks except for one little mistake I made...I cooked it in a glass cake pan, so I reduced the oven temperature to 325 degrees and cooked it for the whole 35 minutes.  To both of us, we thought it was a tad on the dry side and when I fix it again, I'll take it out at the 30 minutes or maybe even a few seconds before. It didn't take away from the flavor though....we woofed it right down.

And here is the recipe, as promised!

Coconut Velvet Fudge Cake

1 1/2 Cups Bisquick Reduced Fat Baking Mix

1/3 Cup unsweetened cocoa

1/2 Cup Splenda Granulars

3 Tablespoons Land O Lakes no-fat sour cream

3/4 Cup skim milk

1 egg or equivalent in egg substitute (I used the substitute)

1 Teaspoon coconut extract

1/4 Cup (1 ounce) chopped walnuts

1/4 Cup mini chocolate chips

1/4 Cup flaked coconut

Preheat oven to 350 degrees. Spray a 9-inch round cake pan with butter-flavored cooking spray.  In a large bowl, combine baking mix, cocoa and Splenda.  Add sour cream, skim milk, egg, and coconut extract. Mix gently to combine. Spread batter in prepared cake pan. Evenly sprinkle walnuts, chocolate chips, and coconut over top. Bake for 30 to 35 minutes.  Place cake pan on a wire rack and let set for at least 10 minutes.  Cut into 8 wedges.

170 calories, 6 grams Fat, 5 grams Protein, 24 grams Carbohydrates, 290 mg Sodium, 66 mg Calcium, 2 grams fiber.

This freezes well!

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