2 cups cake flour

3 tablespoons unsweetened

cocoa powder

2 teaspoons baking powder

½  teaspoon baking soda

½  teaspoon salt

¾ cup low-fat buttermilk

¾ cup granulated sugar

3 tablespoons canola oil

1 large egg

1 teaspoon red food coloring




1 (8-ounce) package fat-free

cream cheese, at room temperature

cups confectioners' sugar

½ cup fat-free Greek yogurt

¾ teaspoon vanilla extract

¼ cup chopped pecans




1 To make the cake, preheat the oven to 350°F. Spray an 8-inch round baking pan with nonstick spray.

2 Whisk the flour, baking powder, cocoa, baking soda, and salt together in a large bowl. Whisk the buttermilk, granulated sugar, oil, egg, and food coloring together in a medium bowl. Add the buttermilk mixture to the flour mixture; stir until well blended.

3 Scrape the batter into the pan. Bake until a toothpick inserted into the center comes out clean, 35-40 minutes. Let cool completely in the pan on a rack. Run a knife around the edge of the cake to loosen it from the pan. Invert.

4 To make the frosting, with an electric mixer on high speed, beat the cream cheese, confectioners' sugar, yogurt, and vanilla in a medium bowl until smooth, about 1 minute.

5 Split the cake layer in half with a long serrated knife. Place the bottom layer, cut side up, on a serving plate. Spread ½ cup of the frosting evenly over the layer, leaving a ½-inch border. Place the remaining cake layer on top, rounded side up. Spread the remaining 1 cup frosting over the top and side of the cake. Sprinkle the pecans on the side of the cake, pressing to adhere.


PER SERVING (1/16 of cake): 197 Cal, 5 g Fat, 1 g Sat Fat, 0 g Trans Fat, 15 mg Chol, 274 mg Sod, 34 g Carb, 0 g Fib, 5 g Prot, 95 mg Calc.

POINTS value: 4.


From the Weight Watchers® Comfort Classics cookbook

For another 149 Favorite Home-Style Dishes, get this cookbook while you can.