- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup reduced fat (2%) milk
- 2 tablespoons Fleischmann's Original Margarine-stick, melted
- 1 teaspoon vanilla extract
- 3 (1 ounce) packets Swiss Miss Milk Chocolate Hot Cocoa Mix
- 1 1/2 cups boiling water
- Reddi-wip Original Whipped Light Cream
- Preheat oven to 350 degrees F. Combine flour, sugar, cocoa, baking powder and salt in large mixing bowl. Add milk, Fleischmanns and vanilla; mix until blended and smooth.
- Spoon batter into ungreased 9×9-inch baking pan. Place cocoa mix in medium bowl. Add boiling water; mix well. Pour evenly over batter. Bake 30 minutes, or until top is firm to the touch.
- Cool cake 10 minutes. Serve warm with Reddi-wip.