| |
| INGREDIENTS |
| ¾ cup |
sugar |
| ¼ cup |
canola oil |
| ¼ cup |
plain, fat-free yogurt |
| 1 tsp. |
vanilla extract |
| 3 |
large egg whites |
| ½ cup |
all-purpose flour |
⅓ cup |
unsweetened cocoa |
| ¼ tsp. |
salt |
| ¼ tsp. |
baking powder |
| |
nonfat cooking spray |
|
|
|
| RECIPE |
- Preheat oven to 375°F.
- Combine first 5 ingredients in a medium bowl. Beat at medium speed with mixer until well blended.
- Combine flour, ⅓ cup cocoa, salt, and baking powder in a separate bowl. Mix well.
- Add flour mixture to wet ingredients. Beat until just blended.
- Pour batter into a 9” round pan sprayed with nonfat cooking spray.
- Bake for 25 minutes or until toothpick inserted in center comes out clean.
- Sprinkle top of cake with powdered sugar, if desired.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 wedge
NUMBER OF SERVINGS:
12
|
|
|
| NUTRITION FACTS |
| |
| Calories |
186 |
|
| Total Fat |
5 g |
|
| Sodium |
69 mg |
|
| Total Carbohydrates |
33 g |
|
| Fiber |
0 g |
|
| Protein |
3 g |
|
|
|
