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!


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


  • 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.

  • 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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