GUILT-FREE DIABETIC CHOCOLATE CAKE

by Chris
(Washington)

18-1/4 OZ. Devil’s Food Cake Mix with Pudding
½ cup Unsweetened Cocoa Powder
2 Egg Whites
1 Egg
1-1/3 cup Water
1 cup Lowfat Plain Yogurt
1-1/2 tsp Confectioner’s Sugar

Preheat oven to 350 degrees.
In a large bowl, mix cake mix and cocoa.
In a separate bowl, mix egg whites, whole egg, water and yogurt.
Slowly beat the egg mixture into the cake mix with electric mixer.
Spray a bundt pan with cooking spray. Pour batter into pan.
Bake for 35 to 40 minutes, or until toothpick comes out clean. Let cool for 10 minutes before turning out onto a platter. Dust the top with confectioner’s sugar.

You can top this cake with fruit or low-fat fruit yogurt if desired!