This serve-from-the-pan cake is a winner at pot-luck suppers, classroom celebrations and picnics.

Makes 16 servings

ACTIVE TIME: 40 minutes

TOTAL TIME: 1 hour 10 minutes

EASE OF PREPARATION: Moderate

Cake
1/2 cup walnuts
2 cups granulated sugar
1 cup fruit puree fat replacement (see Ingredient note)
1/2 cup unsweetened cocoa powder (not Dutch-process)
1/2 cup strong brewed coffee
6 tablespoons canola oil
1/3 cup semisweet chocolate chips
2 2/3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 large egg
1 large egg white
2 teaspoons vanilla extract
1/2 cup nonfat plain yogurt

Frosting
2 cups confectioners' sugar
1/3 cup unsweetened cocoa powder (not Dutch-process)
1/4 cup low-fat milk
1/4 teaspoon baking soda
2 ounces reduced-fat (not nonfat) cream cheese

1. Preheat oven to 350°F. Coat a 10-by-14-inch sheet-cake pan with nonstick spray.
2. To make cake: Toast walnuts in a shallow pan in the oven for 5 minutes. Let cool; chop.
3. Mix sugar, fruit puree fat replacement, cocoa, coffee and oil in a heavy medium saucepan. Bring to a simmer over low heat, whisking constantly. Remove from heat. Add chocolate chips and stir until melted. Transfer to a bowl and let cool for 10 minutes.
4. Meanwhile, whisk flour, baking soda and salt in another bowl.
5. Whisk egg, egg white and vanilla into the chocolate mixture. Add half of the flour mixture and stir just until combined. Stir in yogurt. Add remaining flour mixture and toasted nuts, stirring just until combined.
6. Scrape batter into prepared pan. Bake until a cake tester comes out clean, 25 to 35 minutes. Let cool in the pan on a wire rack.
7. To make frosting: Mix confectioners' sugar, cocoa, milk and baking soda in a medium saucepan. Whisk constantly over low heat until steaming. Transfer to a bowl and cool to room temperature. Add cream cheese and beat with an electric mixer on medium speed until spreadable, about 5 minutes.
8. Spread frosting over the top of the cake. Cut into squares.

NUTRITION INFORMATION: Per serving: 388 calories; 10 g fat (2 g sat, 4 g mono); 16 mg cholesterol; 72 g carbohydrate; 5 g protein; 3 g fiber; 279 mg sodium; 162 mg potassium.

5 Carbohydrate Servings

TIP: Ingredient Note: Fruit puree fat replacement like Sunsweet Lighter Bake can be found in jars in the oil or baking-supply section of your market.

This is such a rich, moist cake. The frosting is runnier than I thought it would be, but that's fine in a pan anyway. Funny thing though - I forgot to add the oil, but I didn't even miss it because the fat replacement (I used pureed prunes) add a ton of moisture.

Andrea, Wheat Ridge, CO