Ingredients
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1 1/2 cups unbleached all-purpose flour
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1/2 cup oat flour or 1/2 cup wheat flour
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1 1/4 cups sugar (don't replace more than 1/4 cup with Splenda)
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1/2 cup cocoa (Dutch processed is best)
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1 tablespoon cocoa
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2 teaspoons baking soda
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1 tablespoon oil (optional if you prefer a less fat-free tasting cake)
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1 1/2 cups fat-free buttermilk
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1/4 cup water
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1 cup non-fat vanilla yogurt
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1 cup light whipped topping (e.g., Cool Whip Free)
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2 teaspoons pure vanilla extract
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Instructions
- Preheat oven to 350 degrees.
- Sift together the flours, cocoa, sugar and baking soda into a large mixing bowl.
- In a small bowl combine the buttermilk, water (oil, if using) and vanilla extract.
- Combine the buttermilk mixture with the dry ingredients and pour into a 9" by 13" pan prepared with a light dose of cooking spray. Bake for 30-33 minutes or until a toothpick in the center comes out clean.
- Cool the cake to room temperature.
- For the frosting, combine the cocoa (if using) with the yogurt, then fold in the whipped topping.
- Top the cake with the frosting and chill for 3 hours to overnight.