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Low-Fat Chocolate Upside Down Cake
Servings: 16

2 cups all-purpose flour (not self-rising)
1/4 cup unsweetened cocoa powder
4 teaspoons baking powder
1 2/3 cups granulated sugar
1 cup skim milk, room temperature
1/4 cup nonfat plain yogurt
2 teaspoons vanilla extract
1 ounce unsweetened chocolate, melted, cooled slightly

1 cup granulated sugar
1 cup firmly packed brown sugar
1/2 cup plus 2 TBSP unsweetened cocoa powder
1 3/4 cups hot water

Preheat oven to 325 F. Set oven rack in middle of the oven. Lightly
spray 9 x 13-inch glass baking dish with butter-flavor cooking
spray.

To make the cake: In a medium mixing bowl, whisk together flour,
cocoa powder and baking powder, about 30 seconds. Set aside.

In a large mixing bowl, whisk together sugar, milk, yogurt, vanilla,
and melted chocolate until combined, about 1 minute. Add dry
ingredients and whisk until just moistened, 30 to 40 seconds. Pour
batter into baking dish; smooth top. Set aside.

To make the sauce: In a medium bowl, whisk together sugars and
cocoa. Gradually add hot water and whisk until sugar is dissolved
and sauce is smooth, about 30 seconds. Gently drizzle sauce over
the back of a spoon onto the cake batter, covering batter completely.
(Note: Don't be concerned if some of the batter floats up from
below.)

Bake until cake is firm to the touch, about 50 minutes. Allow to
cool slightly, about 30 minutes. Release sides by running a knife
around edges. Transfer squares to serving plates and spoon fudge
sauce from bottom of baking dish over each piece. Note: This cake
can be cooled completely and cake squares removed as needed. Drizzle
with sauce and cover remaining cake.

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