Who knew cake could be healthy? Well, healthier anyway. And it even tastes better than boxed crap. This version was adapted from one by Stephanie Gallagher (About.com).
1 cup all-purpose flour
3/4 cup whole wheat flour
1/2 + 1/3 c Domino sugar/stevia mix (or 1-2/3 cups granulated sugar)
3/4 cup unsweetened cocoa powder
1-1/2 tsp. baking soda
1 tsp. kosher salt
10 Tbsp. butter, softened to room temperature
1/4 cup ground flaxseed meal
16 oz. plain yogurt
2 large eggs, lightly beaten
1 tsp. vanilla
2/3 cup creamy peanut butter (optional)
2/3 cup mini chocolate chips (optional)
Preheat oven to 350F. Spray a 9×13 baking dish with cooking spray.
In a medium bowl, mix flours, sugar, cocoa powder, baking soda and salt. In a large bowl, beat butter, flaxseed meal, yogurt, eggs, and vanilla together with an electric mixer. On low speed, add dry ingredients, beating until incorporated. Pour into prepared pan.
Bake 35-40 minutes until a knife inserted in the center comes out clean.
Remove cake from oven. If you’re topping with the PB and chips, immediately spread peanut butter over top, allowing the heat of the cake to melt the PB into a soft, spreadable frosting. Sprinkle chocolate chips over peanut butter. Using a knife, swirl chocolate chips and peanut butter together. Yield: 18 servings.