A quick and easy chocolate chip snack cake made lighter
Servings: 12
Calories:
Ingredients
9ounceschocolate cake mix
2tablespoonsinstant chocolate pudding
½cupplus 2 tablespoons water
2tablespoonscoconut oil
2tablespoonsnonfat plain Greek yogurt
1egg
½teaspoonvanilla extract
¼cupminiature chocolate chips
Instructions
Place a rack in the center of the oven and preheat the oven to 350 F degrees.
Lightly mist an 8-inch square metal cake pan with nonstick cooking spray.
In a medium size bowl mix together the dry cake mix, pudding mix, water, oil, yogurt, egg and vanilla until smooth and well blended, about 1 minute.
Scrape the batter into the prepared pan and spread it out evenly.
Sprinkle the chocolate chips evenly over the top of the cake.
Bake in the preheated oven until the top springs back when lightly pressed with your finger, 30 to 35 minutes.
Remove the cake from the oven and place it on a wire rack to cool completely.
Store the cake, covered with plastic wrap for up to 3 days at room temperature or for up to one week in the refrigerator.
Recipe Notes
Nutritional Estimates Per Serving (1/12th): 150 calories, 7.4 g fat, 20.7 g carbs, 0.8 g fiber, 2.3 g protein and 4 Weight Watchers PointsPlus Value (PPV)