Whole wheat flour makes a better-for-you addition to this updated ginger cake. The creamy yogurt topping is like the icing on the cake, it's the best part! From eatbetteramerica.
Prep Time:15 min
Start to Finish:1 hr
makes:15 servings

2cups Yoplait® 99% Fat Free creamy harvest peach or creamy vanilla yogurt (from 2-lb container)1/2cup caramel fat-free topping1 1/4cups Gold Medal® whole wheat flour1cup Gold Medal® all-purpose flour1/4cup sugar1teaspoon baking soda1teaspoon ground cinnamon1teaspoon ground ginger1/2teaspoon salt1/2cup molasses1/3cup canola oil1egg1medium tart apple, choppedLemon juice
1.Heat oven to 350°F. Grease and flour 9-inch square pan. In medium bowl, mix 3/4 cup of the yogurt and the caramel topping; cover and refrigerate until serving time.2.In large bowl, beat remaining 1 1/4 cups yogurt and all remaining ingredients except apple and lemon juice with electric mixer on low speed 45 seconds, scraping bowl constantly. Beat on medium speed 1 minute, scraping bowl occasionally, until well blended. Stir in half of the chopped apple. Pour batter into pan. Sprinkle lemon juice over remaining apple; cover and refrigerate until serving time.3.Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool slightly. Serve with topping mixture and remaining chopped apple.High Altitude (3500-6500 ft): Grease and flour 13x9-inch pan. Use 2 eggs. Bake 42 to 47 minutes.


Nutritional Information1 Serving: Calories 230 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 15mg; Sodium 230mg; Total Carbohydrate 40g (Dietary Fiber 2g, Sugars 20g); Protein 4g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 8%; Iron 8% Exchanges: 1 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1