Ingredients

1c sugar
1/3c butter, softened
1 large egg
1 1/4c all-purpose flour
6T unsweetened cocoa
1 1/2t baking powder
1t ground cinnamon
1/2t ground red pepper
1/4t salt
3/4c 1% low-fat milk
2t vanilla extract
baking spray with flour
2T semisweet chocolate chips

Method

1. Preheat oven to 350*.
2. Beat sugar and butter at medium speed of a mixer until well-blended (about 5 minutes). Add egg, beating well, Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients, stirring well with a whisk. Combine milk and vanilla. Add flour mixture to sugar mixture alternately with milk mixture, beginning and ending with flour mixture.
3. Pour batter into a 9-inch round cake pan coated with baking spray. Bake at 350* for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool cake completely on wire rack.
4. Place chips in a small heavy-duty zip-top plastic bag, and seal. Submerge bag in very hot water until chips melt, or microwave at HIGH 1 minute or until melted. Snip a tiny hole in 1 corner of bag; drizzle chocolate over cake.
5. Serving size: 1 wedge; 233 calories; 32% from fat.