Chocolate Buttermilk Cake (Fat Free Or Low Fat)

• 1 1/2 cups unbleached all-purpose flour
• 1/2 cup oat flour or 1/2 cup wheat flour
• 1 1/4 cups sugar (don't replace more than 1/4 cup with Splenda)
• 1/2 cup cocoa (Dutch processed is best)
• 1 tablespoon cocoa
• 2 teaspoons baking soda
• 1 tablespoon oil (optional if you prefer a less fat-free tasting cake)
• 1 1/2 cups fat-free buttermilk
• 1/4 cup water
• 2 teaspoons pure vanilla extract
• Frosting
• 1 cup non-fat vanilla yogurt
• 1 cup light whipped topping (e.g., Cool Whip Free)
• 1 tablespoon cocoa (optional)

1. Preheat oven to 350 degrees.
2. Sift together the flours, cocoa, sugar and baking soda into a large mixing bowl.
3. In a small bowl combine the buttermilk, water (oil, if using) and vanilla extract.
4. Combine the buttermilk mixture with the dry ingredients and pour into a 9" by 13" pan prepared with a light dose of cooking spray. Bake for 30-33 minutes or until a toothpick in the center comes out clean.
5. Cool the cake to room temperature.
6. For the frosting, combine the cocoa (if using) with the yogurt, then fold in the whipped topping.
7. Top the cake with the frosting and chill for 3 hours to overnight.

flour, flour, sugar, cocoa, cocoa, baking soda, oil, buttermilk, water, vanilla, frosting, nonfat vanilla yogurt, light whipped topping, cocoa

Taken from www.food.com/recipe/chocolate-buttermilk-cake-fat-free-or-low-fat-147224 (may not work)