Mississippi Mud Cake -- Light
INGREDIENTS
  • Servings: 16
  • 1 large egg
  • 3 large egg whites
  • 1 ½ c. sugar
  • 6 T. butter, melted
  • ¾ c. plain low-fat yogurt
  • 1 ½ t. vanilla extract
  • 1 ½ c. flour
  • ¼ t. salt
  • ½ t. baking soda
  • 1/3 c. cocoa
  • 1/3 c. nuts, toasted
  • ½ (7 oz) jar marshmallow crème
  • Frosting:
  • 2 T. butter, melted
  • 3 T. cocoa
  • ½ t. vanilla extract
  • 3 T. milk
  • 2 C. powdered sugar, sifted
  • ¼ c. nuts, toasted
DIRECTIONS
  1. ¼ c. nuts, toasted
  2. Preheat oven to 350º. Spray 9 x 13 inch pan with nonfat cooking spray. Set aside. In large bowl, beat egg, egg whites and sugar until thick, about 1 minute. Add butter, yogurt, and vanilla, and mix well. In another bowl, sift together flour, salt, baking soda and cocoa powder. Add nuts and combine with egg mixture. Spread batter evenly into prepared pan. Bake about 25 minutes, or until sharp knife inserted into cake comes out clean. Place dollops of marshmallow crème evenly around cake while hot. Let warm until it can be easily spread over cake, then cool.
  3. Frosting: When cake is cool, combine butter, cocoa, vanilla, milk and powdered sugar and beat until smooth over cooled cake. Sprinkle with nuts.
RECIPE BACKSTORY
WeightWatchers Points: 7