I haven’t tested this one. If you do – let us know how it turned out in the comments.
1 cup all purpose flour
1 cup sugar, divided
¼ cup cocoa powder, divided
1½ teaspoon baking powder
¼ teaspoon salt
½ cup lowfat milk
1½ Tablespoons vegetable oil
1½ teaspoons pure vanilla extract
1½ cup boiling water
4 cups frozen vanilla yogurt
1/3 cup caramel topping
Chopped walnuts – optional
Preheat oven to 350 F.
Combine flour, half the sugar, half the cocoa, baking powder and salt in a mixing bowl. Mix well.
In another bowl, combine milk, oil, vanilla.
Mix wet mixture into dry mixture.
Put batter into a greased 9 inch square baking pan.
Sift together remaining sugar, cocoa, and a dash of salt.
Sprinkle evenly over the batter.
Pour boiling water over the top – do not stir.
Bake 30 minutes, or until cake springs back when touched in the center.
Serve topped with frozen yogurt and drizzle with caramel topping and walnuts.
