1cupbuttermilk baking mix
1cuphot tap water
1cupsweet white dessert wine
2cupsfrozen blackberries (8 ounces)
Heat oven to 350°F. Spray a 9-inch round pie pan or baking dish with nonstick spray.
Combine baking mix, 1/2 cup sugar and 1/4 cup cocoa powder in a large bowl. Stir in milk and vanilla and blend well; mixture will be stiff. Spread into prepared pan.
Combine sugar and cocoa powder for topping and sprinkle over batter; pour hot water over top. Bake 35 to 40 minutes or until center of cake springs back when touched lightly.
Prepare berry sauce while cake bakes. Pour wine into a small saucepan; place water and sugar in a separate medium saucepan. Place each saucepan over medium-high heat; stir to dissolve sugar and bring contents of both pans to a boil; stir each occasionally. Boil 10 minutes to reduce each to 1/2 cup. Stir wine into saucepan with sugar water; add berries and reduce heat to medium. Simmer 5 more minutes. Remove from heat and set aside.
Remove cake from oven and let stand 10 minutes. Sauce will form at bottom of cake. Invert cake onto a serving plate (place plate over cake and turn over); spoon any remaining sauce from pan over top of cake. Cut into slices and serve berry sauce over warm cake.
No Nutritional Information Available