Combine melted butter with Gentle Sweet and almond or cashew Milk. Add eggs and vanilla and stir until smooth. Mix in Baking Blend, Cocoa, baking powder and salt. Pour into an 8x8 pan and bake at 350 for 28 minutes or until cooked through.
Hot Fudge Sauce
Combine lite coconut milk, cocoa, and Gentle Sweet. Bring to a swift boil, then let simmer until thick. This sauce does have a hint of coconut flavor (obviously!), so if you're not into that, you can use a plan approved chocolate syrup.
When the cake has cooled to room temperature, poke as many holes as possible into the surface. Pour the condensed milk and hot fudge into the holes and let it soak into the cake.
Whipped Cream Topping
Whip 1/2 C. cream, 1 t. caramel extract and 2 T. Gentle Sweet until light and fluffy.
Top the cake with peanuts and 85% dark chocolate pieces!
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