Nutrition Facts

• • Calories: 238
  • Fat: 1g
  • Saturated Fat: 0
  • Cholesterol: 0
  • Sodium: 61mg
  • Carbohydrates: 52g
  • Fiber: 2g
  • Protein: 7g

Ingredients

• Filling

  • 2 lbs fresh strawberries, sliced (5 1/2 to 6 cups)
  • 1/4 cup sugar

• Cake

  • 1 2/3 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup sugar
  • 1 Tbsp baking powder
  • 1/3 cup trans fat free margarine
  • 2/3 cup skim milk
  • 1 egg
  • 16 oz container nonfat vanilla yogurt

Preparation

• • Preheat oven to 450°F. In a large bowl, combine the strawberries and 1/4 cup of the sugar. Set aside.
  • In a medium bowl, combine the flour, cocoa powder, 1/4 cup sugar and baking powder. Cut in margarine until mixture resembles coarse crumbs. In a separate small bowl, combine milk, egg and vanilla. Add to dry ingredients and stir just to moisten.
  • Lightly coat an 8-inch round baking pan with nonstick cooking spray. Pour batter in pan, building up sides slightly. Bake for 15 to 18 minutes, until a cake tester inserted in center comes out clean. Cool for 10 minutes on a wire rack.
  • In another bowl, stir yogurt until smooth and creamy. Slice cake in half horizontally. Spoon half the strawberries onto bottom half of cake. Cover with top of cake. Spoon remaining strawberries and any juice on top of cake and dollop with yogurt. Serve warm or at room temperature.

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