CAKE:

1/2 cup potato chip crumbs (I use Pringles original)
2 cups all-purpose flour
1/2 cup (1 stick) butter, softened
1 tsp. baking powder
1/2 tsp. baking soda
3 eggs
1 1/4 cup sugar
1 cup (8 oz.) low-fat plain yogurt
1/2 cup vegetable oil
1/4 tsp. vanilla

Preheat oven to 350°F. Place potato chips in a large Ziploc bag and crush.

In a large bowl add all ingredients and beat with an electric mixer until well blended. Grease and flour a 9x13-inch pan, put cake mixture in pan.

Bake at 350°F for 25 minutes and cool off on oven rack for 10 minutes.

TOPPING:

1 can whipped vanilla frosting (your choice)
3/4 cup whipped topping (optional) (Cool Whip)

Frost cake when cooled. Top each serving with whipped topping, if desired

Makes 8 servings.

Submitted by: Michael Singleton