Chocolate Mud Cake - Ww Recipe |
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Prep Time: 12 Minutes Cook Time: 35 Minutes |
Ready In: 47 Minutes Servings: 16 |
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This is from Sept/Oct 2004 WW magazine. I have a friend on WW coming for a birthday dinner, so this will be her birthday cake. Each serve is 2 1/2 pts. I am going to replace 1/2 cup sugar with Splenda, and reduce cocoa to 1/4 cup to further reduce the points. Ingredients:
2 cups plain flour |
2 teaspoons baking powder |
1/2 cup cocoa |
1 1/2 cups sugar |
200 g low-fat plain yogurt |
3 eggs, lightly beaten |
1 teaspoon vanilla essence |
1 teaspoon baking powder, extra |
300 ml lukewarm water |
Directions:
1. Preheat oven to 160°C.
2. Coat a 20cm square tin with cooking oil spray and line the base with baking paper.
3. Sift dry ingredients (flour, first lot of baking powder and cocoa) together and combine with sugar.
4. Mix yoghurt, eggs and essence in a bowl.
5. In another bowl, combine extra baking powder and water before adding to yoghurt mixture.
6. Add yoghurt mixture to dry ingredients.
7. Spoon mixture into tin.
8. Bake for 35 minutes or until cake springs back to touch.
9. Turn cake out to cool.
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