Ingredients
- Unsweetened cocoa powder
- ¼ cup flaked coconut
- 1 box (18¼ ounces) German chocolate cake mix
- 6 ounces (¾ cup) low-fat plain yogurt
- ½ cup water
- ¼ cup vegetable oil
- 2 large eggs
Directions
Preheat oven to 350°F. Generously grease Bundt cake pan. Dust cake pan with cocoa. Sprinkle coconut onto sides and bottom of pan. Combine cake mix, yogurt, water, oil, and eggs in large mixing bowl. Blend with electric mixer on low speed for 1 minute to moisten all ingredients. Scrape sides of bowl with spatula. Beat at medium speed for 3 minutes longer. Pour batter into prepared cake pan. Bake 30 to 40 minutes, or until cake springs back when touched in middle with your finger. Cool on rack 5 minutes. Invert cake pan to remove cake. Cool completely.
Makes 12 servings.
Nutrition Facts
- One serving = 2 carbohydrates (or 1 starch + 1 fruit) + 2 fats
- Calories per serving = 256
- Protein 3 g
- Carbohydrates 39 g
- Fat 12 g
- Sodium 253 mg
- Cholesterol 169 mg
Excerpted From:
From Fast and Simple Diabetes Menus. Copyright © 2004 by Betty Wedman-St. Louis. All Rights Reserved. Used by arrangement The McGraw-Hill Companies.
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