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Guilt-Free Chocolate Cake

By: Brenda Ruse

"You won't mix the fat when you taste this moist, fudgy dessert submitted by Brenda Ruse of Truro, Nova Scotia. Brenda substituted yogurt for the oil called for in a reduced-fat box mix to create this delicious cake."

Rate/Review | Read Reviews (21)

Prep Time:
10 Min

Cook Time:
35 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 (18.25 ounce) package devil's food cake mix
1/2 cup baking cocoa
2 egg whites
1 egg
1 1/3 cups water
1 cup reduced-fat plain yogurt
1 1/2 teaspoons confectioners' sugar

Directions

In a large mixing bowl, combine cake mix and cocoa. Combine the egg whites, egg, water and yogurt; add to dry ingredients and beat well. Pour into a 10-cup fluted tube pan coated with nonstick cooking spray.
Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar.

Footnotes

Nutritional Analysis: One piece equals 191 calories, 3 g fat (1 g saturated fat), 19 mg cholesterol, 399 mg sodium, 40 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2-1/2 starch.