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| INGREDIENTS |
| 1 (18.25 oz) |
Devil’s Food Cake Mix |
| 1 small (1 oz) box |
sugar free, instant chocolate pudding mix |
| 1 cup |
nonfat vanilla yogurt |
| ¼ cup |
canola oil |
| ⅓ cup |
skim milk |
| 1 |
large egg |
| 3 |
large egg whites |
| ⅓ cup |
Kahlua liqueur |
| ⅓ cup |
semi-sweet chocolate chips |
| |
cocoa powder |
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| RECIPE |
- Preheat oven to 350˚F.
- Spray 13x9” baking pan with nonfat cooking spray. Dust with the cocoa.
- Place all ingredients except the chocolate chips in a large bowl. Beat with mixer for 2 minutes or until well blended. Stir in chocolate chips.
- Pour batter into prepared pan and bake for 50 minutes or until toothpick inserted in the middle comes out clean. Let cake cool before cutting.
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| SERVING SUGGESTION |
SERVING SIZE:
1 piece
NUMBER OF SERVINGS:
18
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| NUTRITION FACTS |
| |
| Calories |
205 |
|
| Total Fat |
8 g |
|
| Sodium |
209 mg |
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| Total Carbohydrates |
31 g |
|
| Fiber |
0 g |
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| Protein |
3 g |
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