Brownie Snack Cake
|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|
Preheat oven to 375°.
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.