Had a couple requests for the chocolate yogurt cake, so here's a repost
of the recipe, with my modifications and comments. I've also
successfully used 1 1/2 cup skim milk yogurt to substitute for the egg,
o*l and water/milk added to regular commercial cake mixes (just watch
out for the fat that may already be in the mix) Enjoy!
Cocoa Fudge Cake
1 2/3 cup all purpose flour
1 1/2 cup sugar
2/3 cup cocoa powder
1/2 cup applesauce (this works out to 1/3 a can; I freeze the rest in
half-cup portions for later use)
1 1/2 cup skim milk yogurt
1 1/2 tsp. baking soda
1 tsp salt (I use a bit less)
1 tsp vanilla
4 egg whites (if they're not on hand, I'll just use 2 or 3, and it's
Heat oven to 350.
Mix wet and dry separately, then combine, beating at low speed, scraping
bowl occasionally for 30 seconds. Beat on high speed, scraping
occasionally, 3 minutes.
Bake 35-40 minutes, until wooden pick comes out clean
Great without frosting, but frost if you prefer
Makes one 13x9x2 pan or about 15 cupcakes.
Don't overcook, or it tastes really burnt. Watch it closely, and
experiment with length of cooking to suit your pan.
Don't bother licking the spoon/bowl -- the yogurt makes it taste kind of
tingly and wierd, IMHO.
I make up "cake mixes" of the dry ingredients, and list the wet ones to
add on the label. I freeze applesauce in 1/2 cup portions, and egg
whites in ice cube trays, and love yogurt, so usually have some in the
fridge. Very easy and quick to make -- great for company. No one can
tell it's fatfree, or that it contains yogurt.