Mini Chocolate Cakewiches

Name: Mini Chocolate Cakewiches
Ingredients: 1/2 cup reduced-fat cream cheese, at room temperature; 2 tablespoons confectioners' sugar; 1/2 cup nonfat plain Greek yogurt; 1/2 teaspoon vanilla extract; Vegetable oil cooking spray; 3/4 cup unbleached all-purpose flour; 1/4 cup unsweetened cocoa powder, plus more for dusting; 1/2 teaspoon baking soda; 1/2 cup granulated sugar; 3 tablespoons unsalted butter; 1 egg white; 1/2 cup skim milk, divided

12 ingredients

1 steps

Ingredients

1/2 cup reduced-fat cream cheese, at room temperature
2 tablespoons confectioners' sugar
1/2 cup nonfat plain Greek yogurt
1/2 teaspoon vanilla extract
Vegetable oil cooking spray
3/4 cup unbleached all-purpose flour
1/4 cup unsweetened cocoa powder, plus more for dusting
1/2 teaspoon baking soda
1/2 cup granulated sugar
3 tablespoons unsalted butter
1 egg white
1/2 cup skim milk, divided

Directions

1

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°F. 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 thick and pale yellow. Add half the flour mixture to sugar and butter mixture; beat until just combined. Add 1/4 cup 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 1/4 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 centers spring back to the touch, 5 to 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.