1-3/4 C. reduced fat Bisquick®

1 C. sugar

1/4 C. baking cocoa

1/4 C. egg beaters® 99% egg substitute or 2 egg whites

1 C. chocolate skim milk

1 T. vegetable oil

1 t. vanilla

1/4 C. miniature semisweet chocolate chips

2 T. caramel fat-free topping

Heat oven to 375º. Spray square pan, 8 x 8 x 2 inches, with cooking spray.

Mix baking mix, sugar and cocoa in large bowl. Mix egg product, milk, oil and vanilla until blended; stir into baking mix mixture. Spread in pan.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cook in pan on wire rack 5 minutes. Sprinkle chocolate chips over cake. Drizzle with caramel topping.