Guests will love the combination of moist cake with chocolate sauce. Enjoy this simple take on southern baking warm from the oven and topped with lowfat whipped topping or ice cream.

Double Chocolate Warm Pudding Cake

Nonstick cooking spray
1 cup all-purpose flour
1 1/4 cups granulated sugar - divided use
3 tablespoons plus 1/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa - divided use
2 teaspoons baking powder
1/4 teaspoon salt
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk - divided use
1 tablespoon vegetable oil
1 teaspoon vanilla extract
2 tablespoons water
Lowfat whipped topping or ice cream (optional)

1. Preheat the oven to 350°F (175°C). Spray 8-inch-square baking pan or dish with nonstick cooking spray.
2. Combine flour, 3/4 cup sugar, 3 tablespoons cocoa, baking powder and salt in medium bowl. Add 1/2 cup evaporated milk, oil and vanilla extract; whisk until just blended. Spread batter into prepared baking pan.
3. Combine remaining 1/2 cup sugar and 1/4 cup cocoa in small bowl. Microwave remaining 1 cup evaporated milk and water in small, uncovered microwave-safe bowl on HIGH (100%) power for 1 minute. Whisk sugar-cocoa mixture into milk mixture until blended. Gently pour over chocolate batter in pan.
4. Bake for 20 to 25 minutes (25 to 30 minutes if using glass dish) or until cake layer forms on top and edges are bubbly. Let stand for 10 minutes. Spoon into serving dishes, spooning chocolate sauce over cake. Top with whipped topping.

Makes 9 servings.

Tip: Individual servings can be reheated in microwave for 10 seconds.

Nutritional Information Per Serving (1/12 of recipe): Calories: 190 Calories from Fat: 100 Total Fat: 11 g Saturated Fat: 7 g Cholesterol: 30 mg Sodium: 100 mg Carbohydrates: 22 g Dietary Fiber: .5 g Sugars: 8 g Protein: 2 g

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.