Sugar-Free Fudge Cake

• 1 1/4 c. Bisquick
• 1/4 c. unsweetened dry cocoa
• 2/3 c. brown Sugar Twin
• 2 eggs
• 1/2 c. milk
• 1/2 tsp. vinegar
• 1 1/2 tsp. vanilla
• 1 tsp. coconut extract

1. Use electric mixer lowest speed to combine first 3 dry ingredients thoroughly.
2. Put remaining liquid ingredients into blender, high just to blend well and pour into dry ingredients, beating high speed until smooth (3 minutes).
3. Spread batter evenly in greased, floured 9-inch Pyrex square baking dish.
4. Bake at 350u0b0 for 25 to 30 minutes or until toothpick into center comes out clean.
5. Sprinkle top of warm cake with hammered bits of a 2 1/2 ounce sugar-free Estee brand chocolate bar.
6. Cool in dish on rack before cutting to serve nine nicely.
7. (Freeze to thaw and serve in 6 months.)

bisquick, cocoa, brown sugar, eggs, milk, vinegar, vanilla, coconut extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=506906 (may not work)