CHOCOLATE ALMOND COBBLER

I don't know if this is really a diabetic recipe, but it came in the mail today-WeightWatchers Chocolate-Almond Cobbler. Sounds delicious.
Cakey on top, fudgy on the bottom, deeply delicious all the way through.

prep time: 15 min.                           cook: 30 min

ingredients:
 2 T light butter-Promise
cooking spray
4.9 ozs. self-rising flour (about 1 cup)
1 c. sugar, divided
5 T. cocoa, divided
2/3 c. 1% low-fat milk
1 tsp vanilla extract
3 T silvered almonds, toasted
2 T almond brickle chips (such as Heath)
1 1/4 cups boiling water
1/2 c caramel light ice cream

1. Preheat oven to 350 F.
2. Place butter in an 8-inch square glass or ceramic baking dish coated with cooking spray. Place in oven 5 to 6 minutes until butter melts. Set aside.
3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/2 c sugar, and 2 1/2 T cocoa in a medium bowl; stir well. Add milk and vanilla, stirring with a whisk until smooth. Pour batter over butter in dish.
4. Combine remaining 1/2 c sugar, remaining 2 1/2 T cpcpa. a;,pmds. amd brocl;e cjo[s om a s,a;; bowl; stir well. Sprinkle evenly over batter. Slowly pour 1 1/4 cups boiling water over sugar mixture (do not stir). Bake at 350 F for 25 to 28 min or until top springs back when lightly touched in center. Serve warm with ice cream.
Yield: 8 servings

calories: 234