Brownie Snack Cake

Brownie Snack Cake Recipe
HOWARD L. PUCKETT

Yield:

12 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 186
Caloriesfromfat 24 %
Fat 5 g
Satfat 1 g
Monofat 1.4 g
Polyfat 2.2 g
Protein 2.5 g
Carbohydrate 33.3 g
Fiber 0.1 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 69 mg
Calcium 25 mg

Ingredients

3/4 cup sugar
1/4 cup vegetable oil
1/4 cup plain fat-free yogurt
1 teaspoon vanilla extract
3 large egg whites
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
Cooking spray
1 1/2 cups powdered sugar
2 1/2 tablespoons skim milk
1 teaspoon unsweetened cocoa

Preparation

Preheat oven to 375°.

Combine first 5 ingredients in a medium bowl; beat at medium speed of a mixer until well-blended. Combine flour, 1/3 cup cocoa, salt, and baking powder; stir well. Add flour mixture to sugar mixture, beating just until blended.

Pour batter into a 9-inch round cake pan coated with cooking spray. Bake at 375° for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.

Combine powdered sugar and milk; beat at low speed until smooth. Spread 1/2 cup powdered sugar glaze over top of cake. Add 1 teaspoon cocoa to remaining sugar mixture, stirring with a whisk until blended. Spoon into a small zip-top plastic bag. Snip off 1 corner of bag, making a small hole. Starting in center of cake, pipe frosting in 4 concentric circles. Starting at center circle, pull a wooden pick or tip of a knife through circles at regular intervals to edge of cake to form a "web" design.

October 1996
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