The Sneaky Chef knows her substitutions

Mocha madness spice cake

If you love chocolate and coffee, this dessert will have you head-over-heels! By making a smart move like replacing the cream cheese normally found in this recipe with Plain Dannon Oikos Greek-style yogurt (the yogurt has about 80 percent less fat than the regular cream cheese), you can indulge your love of dessert without feeling quite so guilty!

Ingredients:

• 1/2 cup dark chocolate pieces
• 1 cup all-purpose flour
• 3/4 cups whole wheat flour
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup canola oil
• 1 cup packed brown sugar
• 1 cup Plain Dannon Oikos Greek-style yogurt
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup brewed coffee, cooled
• Nonstick cooking spray

Directions:

1. Preheat your oven to 325 degrees F.
2. Spray a 9 x 13-inch baking pan with the nonstick spray.
3. In a medium-sized microwave-safe bowl, melt the chocolate pieces in the microwave for about one minute, checking and stirring the chocolate every 20-30 seconds.
4. In a separate large bowl, mix together the flours, baking soda, baking powder, cinnamon and salt. Whisk to mix everything together and set aside. This mixture can be made in advance and stored in your refrigerator for up to a week.
5. Add the canola oil to the melted chocolate and whisk it together. In a small bowl, whisk the eggs. Add the eggs, brown sugar, yogurt, vanilla and coffee to the chocolate mixture.
6. A little at a time, add the dry ingredients into the wet ingredients and mix them together until the dry ingredients are completely incorporated into the wet ingredients.
7. Add the mixture to the baking pan and smooth it out so it’s spread evenly across the pan.
8. Bake for about 35-40 minutes. The cake will be finished when the edges begin to pull away from the pan slightly and a toothpick inserted into the center of the cake comes out clean.

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