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Brownie Snack Cake

Source of Recipe

Cooking Light - internet
Brownie Snack Cake

WW Points
Yield: 12 servings

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 fat-free milk
1 teaspoon unsweetened cocoa

Preheat oven to 375ºF degrees.

Combine first 5 ingredients in a medium bowl; beat with mixer at medium speed 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 375ºF 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.

For Frosting & decorating:
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.

One serving (1 wedge) equals: CALORIES 186 (24% from fat); FAT 5g (sat 1g, mono 1. 4g, poly 2. 2g); PROTEIN 2. 5g; CARB 33. 3g; FIBER 0. 1g; CHOL 0 mg; IRON 0. 7 mg; SODIUM 69 mg; CALC 25 mg ++++ WWP: 4