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Brownie Snack Cake Recipe
|Sugar||3⁄4 Cup (12 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Plain non-fat yogurt||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Egg whites/2/3 cup egg substitute||3 Large|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Baking powder||1⁄4 Teaspoon|
|Vegetable cooking spray||1 Tablespoon|
|Powdered sugar||1 1⁄2 Cup (24 tbs)|
|Skim milk||2 1⁄2 Tablespoon|
|Unsweetened cocoa||1 Teaspoon|
Serving size: Complete recipe
Calories 2286 Calories from Fat 605
% Daily Value*
Total Fat 69 g105.6%
Saturated Fat 9 g45.2%
Trans Fat 0 g
Cholesterol 0.75 mg
Sodium 784.2 mg32.7%
Total Carbohydrates 397 g132.3%
Dietary Fiber 3.7 g14.7%
Sugars 336.8 g
Protein 24 g48.5%
Vitamin A 0.1% Vitamin C 0.63%
Calcium 22.2% Iron 17.5%
*Based on a 2000 Calorie diet
Combine first 5 ingredients in a bowl; beat at medium speed of an electric mixer until well-blended.
Combine flour and next 3 ingredients; 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 375° for 25 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.
Combine powdered sugar and milk; beat at low speed until glaze is smooth.
Spread 1/2 cup glaze over cake.
Add 1 teaspoon cocoa to remaining glaze, 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 glaze in 5 concentric circles.
Starting at center circle, pull a wooden pick or the tip of a knife through circles at regular intervals to edge of cake to form a "web" design.