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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - November 19, 2010

Chocolate-Cinnamon Sundae Cake

Serves: 9


  Download this recipe.

1 1/3 cups Reduced-Fat Bisquick®
1/2 cup sugar
1/3 cup baking cocoa
1 teaspoon ground cinnamon
1/4 cup fat-free cholesterol free egg substitute , 2 egg whites or 1 egg
2/3 cup fat-free skim milk
3 tablespoons margarine or butter, softened
Chocolate Cinnamon Sauce (below)
1 pint (2 cups) reduced fat vanilla ice cream, if desired

Chocolate-Cinnamon Sauce:
1 cup chocolate-syrup
1/2 teaspoon ground cinnamon

1. Heat oven to 350°. Grease and flour square pan, 8 x 8 x 2 inches.

2. Beat all ingredients except ice cream and Chocolate-Cinnamon Sauce 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. Drizzle with Chocolate-Cinnamon Sauce. Serve warm or cool topped with ice cream.

Chocolate-Cinnamon Sauce
1 cup chocolate-flavored syrup
1/2 teaspoon ground cinnamon
Heat ingredients in 1-quart saucepan over medium-low heat, stirring occasionally, until warm. Serve warm or cool.

BETTY'S TIP: For the kid at heart, serve this gooey dessert in a sundae bowl, and top it off with a maraschino cherry.

From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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