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!
Ingredients
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2/3 cupbutter or margarine, softened
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1 cupsugar
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1 cup (8 oz.)Better'n Eggs®
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2 tsp.vanilla
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2 cupsall-purpose flour
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2/3 cupunsweetened cocoa
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1 1/2 tsp.baking powder
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1/2 tsp.baking soda
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3/4 cuplow fat yogurt
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1/2 cupskim milk
Instructions
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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.
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Spread batter into prepared pan. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely.
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