Contributed by Wild Oats, Inc.
Dessert is meant to be a treat for the taste buds, but unless fruit-topped fat free yogurt is your sweet treat of choice, sugary finales can wreak havoc on your waistline.
While this Light Chocolate Cake with Chocolate Frosting isn't a dieter's dream, a few tweaks reduce fat grams by a two-thirds and overall calories by 170. Replacing most of the butter with fat-free vanilla yogurt and prune puree help reduce the fat while keeping the cake dense and moist. Prune puree is a great replacement for part, if not all the fat in your favorite cake, muffin and quick bread recipes. We also substituted fat free egg whites for one of the eggs. And fat-free cream cheese replaces full-fat butter in the frosting, and is whipped into a creamy flavorful spread with the addition of organic espresso and rich, but low-fat cocoa powder. So, go ahead, indulge in our lighter chocolate cake, and remember moderation is key, even when it comes to dessert.
1/2 c. unsweetened cocoa powder, plus 1-2 Tbsp. for dusting
2 c. all-purpose organic flour
1 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. sea salt
1/2 c. bittersweet chocolate or chocolate chips
1/4 c. organic unsalted butter
3 Tbsp. strong brewed organic coffee or espresso
2 tsp. vanilla extract
1 1/3 c. evaporated cane sugar
1 (8 oz.) container fat-free vanilla yogurt
1/2 c. prune puree (see recipe below)
1 whole large egg
2 large egg whites
3/4 c. fat free organic milk
Preheat oven to 350°F. Spray bottom of a 9X13 baking pan with cooking spray and dust lightly with cocoa powder. Set aside. Sift together flour, cocoa powder, baking soda, baking powder, cinnamon and salt. Melt chocolate chips and butter over a double boiler. Stir in coffee and vanilla. Set aside to cool. Mix together sugar, yogurt, prune puree, whole egg and egg whites with a mixer. Add melted chocolate and mix until smooth. Add flour mixture and milk alternately, mixing well after each addition. Pour batter into baking pan. Bake for 30 minutes, or until a cake tester inserted in the center comes out clean. Allow to cool completely before frosting.
1 c. organic prunes, pitted
1/3 c. hot water
Puree ingredients in a food processor until smooth.
1/2 c. fat-free organic cream cheese
1/4 c. unsalted organic butter, room temperature
2 tsp. vanilla extract
1/3 c. unsweetened cocoa powder
3 Tbsp. espresso or dark roast brewed organic coffee
2 1/2 c. confectioners' sugar
Beat cream cheese and butter together. Add vanilla, cocoa and espresso. Mix until smooth. Add half the sugar, mix well. Add the rest of the sugar, mix until smooth.
Nutritional Information, per serving
Original Chocolate Cake
25 g Fat
9 Saturated fat
Light Chocolate Cake with Chocolate Frosting
8 g Fat
5 Saturated fat