Total Time
50mins
Prep 10 mins
Cook 40 mins

Guilt free!!!

Ingredients Nutrition

Directions

  1. Beat Together and set aside first 3 ingredients.
  2. Sift Together all remaining ingredients.
  3. Blend all ingredients together until smooth.
  4. Pour into 10" pan sprayed with cooking spray.
  5. Bake in oven pre-heated to 350 degrees for 30-40 minutes.
  6. Cool in pan on rack and remove when completely cool.
Most Helpful

4 5

Poppy, This Cake was good but a little dry... I know that if you give up the Fat(and the sugar) sometimes that happens but Thanks for a Cake that I can enjoy "guilt free". I crave Chocolate cake with Icing alot and being a borderline Diabetic and overweight, I try to watch my fat and calorie intake. I even substituted Splenda for the Sugar and I used whole wheat flour. I used Sugar-free frosting for the Icing and topped it with a few strawberries that I picked from the Strawberry Farm here in Tennessee, and I had a delightful Treat! I also believe this recipe could be used for a Brownie by adding chopped pecans or Walnuts and a few Unsweetened chocolate chips to the batter! Thanks so Much!

5 5

I can't imagine a better fat free cake! To be honest, I used 4 whole eggs, so it wasn't entirely fat free, but still! I also used 1 c. sour cream in place of some yogurt. It easily made two- round cakes, which made a two layer cake. I melted 2 T. margarine, mixed in 1/4c. brown sugar then removed from the heat and mixed in 2 c. powdered sugar with some milk. Frosted with that and topped with a little caramel ice cream topping and a tablespoon of chopped pecans. Beautiful and tasty!