Recipe - Fudgy Souffle Cake With Warm Turtle Sauce

Butterflavored cooking
spray
One fourth teaspoon Sugar
One half cup Unsweetened cocoa
6 tablespoon Hot water
2 tablespoon Stick margarine
3 tablespoon Flour
One fourth cup 1% lowfat milk
One fourth cup Sugar
1/8 teaspoon Salt
4 lg Egg white
3 tablespoon Sugar

WARM TURTLE SAUCE
6 tablespoon Fatfree caramel flavored
sundae syrup
3 tablespoon Chopped pecans; toasted

Preheat oven to 375F. Coat a 1 One half quart souffle dish with cooking spray;
sprinkle with One fourth teaspoon sugar; set aside. Combine cocoa and hot water in
a bowl. Stir well; set aside. Melt margarine in a small, heavy saucepan
over medium heat. Add flour, cook one minute, stirring constantly with a
whisk. Add milk, One fourth cup sugar, and salt; cook three minutes or until
thick, stirring constantly. Remove from heat. Add cocoa mixture; stir well.
Spoon into a large bowl; let cool slightly. Beat egg whites (at room
temperature) at high speed of a mixer until foamy. Add 3 tablespoons sugar,
one tablespoon at a time, beating until stiff peaks form. Gently fold 1 cup
egg white mixture into cocoa mixture; gently fold in remaining egg white
mixture. Spoon into prepared souffle dish. Bake at 375F for 35 minutes or
until puffy and set. Remove from oven, serve warm, at room temperature or
chilled with Warm Turtle Sauce.

Warm Turtle Sauce: Place caramel syrup in a small bowl; microwave on HIGH
30 seconds or until warm. Stir in pecans.

Recipe by: Cooking Light Jan/Feb 1997

Posted to TNT Recipes Digest by Nancy Pallotta nancee@neo.lrun.com on Apr
24, 1998