Title:  Chocolate Fire Cake

1 cup sugar
1/3 cup butter or stick margarine, softened
1 large egg
1-1/4 cups all-purpose flour
6 tablespoons unsweetened cocoa
1-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground red pepper
1/4 teaspoon salt
3/4 cup 1-percent low-fat milk
2 teaspoons vanilla extract
Baking spray with flour
2 tablespoons semisweet chocolate chips

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