Dark Chocolate Cake with Chocolate Buttercream Frosting

1.5 cups oat flour
1 cup cocoa powder
1tsp baking powder
1tsp baking soda
1/4 tsp espresso powder
3/4 tsp salt
1 cup lowfat buttermilk
1tsp white vinegar
2 tsp vanilla
4 large egg whites
2 cups (not packed) brown sugar
1 cup light vanilla yogurt

1 recipe Chocolate Buttercream Frosting (follows)

line two 9" round cake pans with parchment and spray lightly with cooking spray.

Sift together flour, cocoa powder, baking powder, soda, espresso powder and salt.

Use a sturdy whisk to mix buttermilk, vinegar and vanilla in a large mixing bowl until well combined. Whisk in the egg whites, brown sugar and yogurt until well blended. Mix in dry ingredients just until combined. Divide the batter and bake 30-35 minutes, or until a toothpick inserted in the center comes out dry.

Cool in pans for 10 minutes, then transfer to a rack to cool completely. Frost.

Frosting:
1.25 cups plus 2 Tbs butter, room temperature
1/4 cup plus 2 Tbs light cream cheese, room temperature
2 tsp vanilla
pinch of salt
2.75 cups powdered sugar
1/2 cup cocoa powder
fat free milk as needed

Combine butter, cream cheese, vanilla and salt in a largew mixing bowl. Beat on high until smooth. Gradually add the powdered sugar and cocoa powder, beating until fluffy. If frosting is too thick, add milk, 1 tsp at a time until desired consistancy.


Frosted cake makes 14 servings:
294 cal, 6g protein, 59g carb, 6g fat, 3g saturated fat, 11mg chol, 4g fiber, 384 mg sodium