I made this for a test run for my ds 2nd birthday - it's in August. I did a test run coz I suck at baking. However, this turned out nice and moist and we were still eating it a few days later. I stored it in the fridge in a tupperware cake keeper. That was unintentional product placement, and I'm sure ordinary cake keepers work just as well Delish! I'm not sure on a white choc cake, but I'm sure you'll find one somewhere, or someone will have an idea... this is mine for the Choc Mudcake!

Chocolate Mudcake
1 spray Gold 'n' Canola Canola oil spray
2 cup plain white flour
2 tsp baking powder
1/2 cup cocoa powder
1 1/2 cup caster sugar
200 g skim plain yoghurt
3 whole whole egg, lightly beaten
1 tsp vanilla essence

Preheat oven to 160C. Spray a 20cm cake tin with oil and line base with non-stick baking paper.

Sift flour, baking powder, cocoa and sugar together in a large bowl. Beat yoghurt, eggs, essence and 1 1/4 cups or (300ml) luke warm water in a seperate bowl until smooth.

Add yoghurt mixture to dry ingredients and stir well.

Spoon mixture into prepared cake tin and bake for 35-40 minutes or until cake springs back to touch.

Turn cake out of tin straight away. Place upside down on a plate or tray and cover. Leave paper on bottom to trap moisture. This will make cake moist and dense.

This is actually a weight watchers recipe To serve 8 is a points value of 5