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Cherry Cocoa Cake

1 cup water
1/2 cup cocoa
1/2 cup margarine
2 cups all-purpose flour
1 3/4 cups sugar
1 egg, slightly beaten
1/2 cup lowfat cherry yogurt
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 tablespoon powdered sugar

In a large saucepan, combine water, cocoa and margarine. Cook over medium heat, stirring frequently, until mixture comes to a full boil. Remove from heat, stir in flour and sugar. Add egg, yogurt, baking soda, salt and vanilla. Mix thoroughly.

Pour batter into a 15 1/2 x 10 inch pan which has been coated with non-stick spray. Bake at 375 degrees for 20-25 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Sprinkle powdered sugar over top. Cut into squares.

Makes 32 servings.

Nutritional Information
Each contains 106 calories, 1.4g protein, 18g carbohydrate, 3.4g fat, 0.6g dietary fiber, 7mg cholesterol, 5mg iron, 111mg sodium.