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A light, yet decadent dessert – perfect to share with the ones you love! (Or keep all to yourself...it's that good!)
INGREDIENTS:
Cake
- 1 ¾ cup All purpose flour
- 2 cups Sugar
- ¾ cups Cocoa powder
- 2 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1 cup Cottage cheese, 1%, pureed
- ½ cup Nonfat plain yogurt
- 2 each Eggs
- 1 ½ teaspoon Vanilla extract
- 1 cup Coffee, hot, freshly brewed
Cream Filling
- 2 cups Non fat cool whip
- 6 each Oreos, reduced fat, crushed
- 4 ounces Fat free cream cheese
PREPARATION:
- Preheat oven to 350°F.
- In a medium size bowl, sift all dry ingredients.
- In a separate mixing bowl (or stand mixer), add pureed cottage cheese and nonfat plain yogurt.
- To the cottage cheese and yogurt mix, alternate between adding the dry mix and the two eggs.
- Add vanilla extract and hot coffee; mix well.
- Spray two 8-inch cake pans with non-stick pan spray.
- Pour batter evenly into each cake pan. Batter will be slightly runny.
- Bake in oven for about 30 to 35 minutes.
- In a mixing bowl, whip fat free cream cheese until smooth.
- Fold in crushed Oreos and cool whip.
- Do not over mix, or the cool whip mixture will lose its volume.
- Allow cake to cool and then spread evenly between the two layers.
- Enjoy!
Cake recipe is to serve: 12
Serving size: 1/12th
Calories: 230 with filling
Fat: 3.5
Oreo Cream Filling:
Number of Servings: 10-12
Serving Size: ¼ cup
Calories: 26
Fat: 1.5
Woo hoo!!! Yeah!!! Thank you, Jen!! My family will L-O-V-E this!
ReplyDelete... it'll "make up" for all of those whole grains they've been so adventurously trying! :0)
This cake was truly wonderful. Thanks, again.
Thanks so much, Jen, for this recipe! It was a fabulous treat we experienced last Friday night! Yum! My family will enjoy this!
ReplyDelete