Chocolate-Cinnamon Sundae Cake

 

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

• 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.