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HOWARD L. PUCKETT Photo by: HOWARD L. PUCKETT

Brownie Snack Cake

Cooking Light OCTOBER 1996

  • Yield: 12 servings (serving size: 1 wedge)

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.

Nutritional Information

Amount per serving
  • Calories: 186
  • Calories from fat: 24%
  • Fat: 5g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 2.2g
  • Protein: 2.5g
  • Carbohydrate: 33.3g
  • Fiber: 0.1g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 69mg
  • Calcium: 25mg
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Brownie Snack Cake recipe

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