Better'n Eggs® Recipe,
reprinted from allwhiteseggwhites.com
Rich Chocolate Cake
Try this delicious cake anytime you need a chocolate fix. Serve with fresh raspberries or strawberries and whipped topping to keep it light. Baking with Better'n Eggs instead of shell eggs saves 20 grams of fat!

Preparation: 15 minutes  
Time-To-Table: 50 minutes  
Serving Size: 12

Ingredients:

  • 2/3 cup butter or margarine, softened
  • 1 cup sugar
  • 1 cup (8 ounces) Better'n Eggs®
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • 2/3 cup unsweetened cocoa
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup low fat yogurt
  • 1/2 cup skim milk
Better'n Eggs


Instructions:
    1. Heat oven to 350° F. Grease and flour 13x9-inch baking pan. In large bowl combine butter and sugar; beat until creamy. Add Better'n Eggs and vanilla; beat until well mixed. Add all remaining ingredients. Beat on high speed 2 minutes, scraping bowl often, until well mixed.

    2. Spread batter into prepared pan. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely.


Nutrition Facts:
Calories: 269, Fat: 12 g, Cholesterol: 28 mg, Sodium: 238 mg, Carbohydrate: 37 g, Dietary Fiber: 2 g, Protein: 6 g, Calcium: 94 mg
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