Fudgy Soufflé Cakes with Warm Turtle Sauce

1/4 tsp. sugar
1/2 cup unsweetened cocoa
6 tbsp. hot water
2 tbsp. margarine
3 tbsp. flour
3/4 cup milk
1/4 cup sugar
1/8 tsp. salt
4 large egg whites, at room temp.
3 tbsp. sugar

Warm Turtle Sauce:
6 tbsp. caramel-flavored sundae syrup
3 tbsp. chopped pecans, toasted

Butter a 1½-quart soufflé dish; sprinkle with 1/4 tsp. sugar. Set aside.

Combine cocoa and hot water in a bowl. Stir well; set aside.

Melt margarine in a small, heavy saucepan over medium heat. Add flour; cook
1 minute, stirring constantly with a whisk. Add milk, 1/4 cup sugar, and
salt; cook 3 minutes or until thick, stirring constantly. Remove from heat.
Add cocoa mixture; stir well. Spoon into a large bowl; let cool slightly.

Beat egg whites at high speed of a mixer until foamy. Add 3 tbsp. sugar,
1 tablespoonful at a time, beating until stiff peaks form. Gently fold 1 cup egg
white mixture into cocoa mixture; gently fold in remaining egg white
mixture. Spoon into prepared soufflé dish.

Bake at 375° for 35 minutes or until puffy and set. Remove from oven and cool.
To make Warm Turtle Sauce : Place caramel syrup in a small bowl; microwave at
HIGH 30 seconds or until warm. Stir in pecans. Serve with cake, either warm or chilled.

6 servings