1/2 cup reduced-fat cream cheese, at room temperature
2 tbsp confectioners' sugar
1/2 cup nonfat plain Greek yogurt
1/2 tsp vanilla extract
vegetable oil cooking spray
3/4 cup unbleached all-purpose flour
1/2 cup unsweetened cocoa powder, plus more for dusting
1/2 tsp baking soda
1/2 cup granulated sugar
3 tbsp unsalted butter
1 egg white
1/2 cup skim milk, divided
Beat cream cheese and confectioners' sugar in a bowl with an electric mixer on high until smooth. Add yogurt and vanilla; beat until well combined. Coat 3 baking sheets with cooking spray.
Heat oven to 400 degrees. Whisk flour, cocoa powder and baking soda in a second bowl. Beat sugar and butter with an electric mixer on high in a third bowl until combined; add egg white and beat until mixture is think and pale yellow. Add half the flour mixture to milk; beat on low speed until combined. Repeat with remaining flour mixture and remaining 1/4 cup milk.
Spoon batter into a large resealable bag; squeeze batter into a corner of the bag and clip 1/2 inch off corner to make a piping bag. Squeeze 16 lines of batter, 4 inches long and 1 inch apart, onto each baking sheet. Bake until centres spring back to the touch, 5-7 minutes. Cool on a wire rack.
Spread half the cakes with cream cheese filling; top with a second cake to make sandwiches and dust with cocoa powder, if desired. Serve immediately, or store in the refrigerator for up to 3 days.
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