Low-Fat Chocolate and Pineapple Cake

Lightly grease an 8 inch square cake pan.

Place the low fat spread, superfine sugar, flour, unsweetened cocoa, baking powder, and eggs in a large mixing bowl.

Beat with a wooden spoon or electric beater until smooth.

Pour the cake mixture into the prepared pan and level the surface.

Bake in a preheated oven at 325 degree F for 20-25 minutes, or until springy to the touch.

Cool slightly in the pan before transferring to a wire rack to cool completely.

Drain the pineapple, chop the pineapple pieces, and drain again.

Reserve a little of the pineapple for garnishing, then stir the rest into the yogurt and sweeten to taste with confectioners, sugar.

Spread the pineapple and yogurt mixture over the cake and decorate with the reserved pineapple pieces.

Sprinkle with the grated chocolate.