Recently made this for a family dinner and it was enjoyed by all (until they found out it was healthy that is). It is moist and light yet chcocolatey enough to satisfy your cravings. The secret to this cake is the moist and fluffy "frosting." Not only does it make a nice contrast to the buttermilk cake it keeps the dish from having that dry quality characteristic of non-fat baking. For that reason, it is best to let your finished cake fully chill, overnight if possible. The tablespoon of oil is optional and makes this a low fat not fat free option. The nutritionals given for this cake without the oil are 156 calories, 1.3g fat, 1.4g fiber, and 0g cholesterol.
- add 1 tablespoon cocoa
- add 1 1/2 cups fat-free buttermilk
- add 1 tablespoon cocoa (optional)
- add 1/2 cup oat flour or wheat flour
- add 1 cup non-fat vanilla yogurt
- add 1 1/4 cups sugar (don't replace more than 1/4 cup with Splenda)
- add 1 1/2 cups unbleached all purpose flour
- add 1 tablespoon oil (optional if you prefer a less fat-free tasting cake)
- add 1/2 cup cocoa (Dutch processed is best)
- add 2 teaspoons baking soda
- add 2 teaspoons pure vanilla extract
- add 1/4 cup water
- add 1 cup light whipped topping (e.g., Cool Whip Free)
- Preheat oven to 350 degrees.
- Sift together the flours, cocoa, sugar and baking soda into a large mixing bowl.
- In a small bowl combine the buttermilk, water (oil, if using) and vanilla extract.
- Combine the buttermilk mixture with the dry ingredients and pour into a 9" by 13" pan prepared with a light dose of cooking spray. Bake for 30-33 minutes or until a toothpick in the center comes out clean.
- Cool the cake to room temperature.
- For the frosting, combine the cocoa (if using) with the yogurt, then fold in the whipped topping.
- Top the cake with the frosting and chill for 3 hours to overnight.