• 1 cup all purpose flour
• 1 cup sugar
• 1/4 cup cocoa powder
• 1-1/2 tsp. baking powder
• 1/4 tsp. salt (necessary)
• 1/2 cup lowfat milk
• 1-1/2 Tbs. vegetable oil
• 1-1/2 tsp. vanilla extract
• 1-1/2 cups boiling water
• 4 cups vanilla frozen yogurt
• 1/3 cup caramel topping

Preheat oven to 350°F. Combine flour, half the sugar, half the cocoa, baking powder and salt in a mixing bowl. Mix thoroughly. Combine milk, oil and vanilla in another bowl. Stir into dry ingredients, mixing thoroughly. Transfer batter into buttered 9 inch square baking pan. Sift together remaining sugar, remaining cocoa and a dash of salt. Sprinkle over batter. Pour boiling water over mixture without stirring. Bake 30 minutes or until cake springs back when touched in the center. Serve with frozen yogurt and drizzled with caramel.

This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.

Per serving: calories 270, fat 4.9g, 16% calories from fat, cholesterol 2mg, protein 4.0g, carbohydrates 55.4g, fiber 1.1g, sugar 46.5g, sodium 157mg, diet points 6.1.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.0, Fruit: 0.0, Bread: 0.5, Lean meat: 0.0, Fat: 0.7, Sugar: 3.1, Very lean meat protein: 0.0

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