Hayl's Kitchen

0 Preheat oven to 350°F and line an 8” x 8” brownie pan or baking dish with parchment paper.
1 In a bowl, combine whole wheat flour, vanilla and unflavored protein powder, stevia, baking powder and baking soda. Set aside.
2 In a large bowl, whisk Greek yogurt, milk, applesauce and egg.
3 Add dry mix to wet and fold using a large spoon or spatula.DO NOT OVER-MIX or the cake will be tough because of the protein powder and gluten from the whole wheat flour.
5 Pour batter into pan, and bake on center rack for 18-20 minutes.A tester inserted into the center should come out clean and center of cake springy to touch.
7 Let cool in pan for 10 minutes then transfer to a cooling rack to cool completely.
8 Cut into half along one edge, then cut both pieces into half along the height. You should have 4 thin 4”x8” rectangles. Cut each into 1” strips (7 cuts across long end).
Cream:
10 In a large bowl, beat cream cheese using an electric hand mixer or paddle attachment of stand mixer until smooth; About 1 minutes.
11 Add Greek yogurt and milk and beat again until combined.
12 Beat in vanilla protein powder, scraping down the sides if needed.
Assemble:
14 Dip each cake strip in coffee, then place back in 8”x8” pan.Repeat and cover entire base.
16 Spread half cream mixture on top (smoothen with back of spatula or spoon)
17 Arrange another layer of coffee-dipped cake strips, then another layer of cream.
18 Cover and refrigerate 6 hours to overnight.
19 Dust with cocoa power (use sieve).