Anybody have any Ideas for a Low-Fat Cake?

Angel food cake.

How about this:Citrus Chiffon Cake

Ingredients
1 1/2 teaspoons baking powder
1/2 teaspoon salt
8 ounces granulated sugar (about 1 cup), divided
6 ounces sifted cake flour (about 1 3/4 cups)
1 tablespoon grated orange rind
1/2 cup fresh orange juice (about 1 orange)
1 tablespoon grated lemon rind
5 tablespoons canola oil
1 1/2 teaspoons vanilla extract
3 large egg yolks
8 large egg whites
3/4 teaspoon cream of tartar
2 teaspoons powdered sugar
Preparation
Preheat oven to 325°.

Combine baking powder, salt, 7 ounces sugar, and flour in a large bowl, stirring with a whisk until mixture is well combined.

Combine orange rind and next 5 ingredients (through egg yolks) in a medium bowl, stirring with a whisk. Add rind mixture to flour mixture, stirring until smooth.

Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining 1 ounce sugar, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into flour mixture; gently fold in remaining egg white mixture.

Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 325° for 45 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto plate. Sift powdered sugar over top of cake.

Nutritional Information
Calories:
158 (30% from fat)
Fat:
5.3g (sat 0.6g,mono 3g,poly 1.5g)
Protein:
3.3g
Carbohydrate:
24.2g
Fiber:
0.3g
Cholesterol:
38mg
Iron:
1mg
Sodium:
149mg
Calcium:
34mg

Sorry didn't read your whole post here's one for yellow cake chocolate frosting:

Ingredients
CAKE:
Cooking spray
1 tablespoon all-purpose flour
1/2 cup butter, melted
1 (8-ounce) carton fat-free sour cream
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
1/2 cup egg substitute
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup low-fat buttermilk

FROSTING:
1/2 cup (4 ounces) block-style fat-free cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa
1 to 2 tablespoons evaporated fat-free milk
1/8 teaspoon salt
3 cups powdered sugar, divided
Preparation
Preheat oven to 350°.

To prepare cake, coat bottom of a 13 x 9-inch baking pan with cooking spray (do not coat sides of pan); line bottom of pan with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour. Set aside.

Combine 1/2 cup butter and sour cream in a large bowl, stirring with a whisk until well blended. Add granulated sugar and 2 teaspoons vanilla. Beat with a mixer at medium speed 3 minutes or until well blended. Add egg substitute; beat 2 minutes or until well blended.

Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, baking soda, and 1/2 teaspoon salt, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Pour batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Carefully peel off wax paper; cool completely on wire rack.

To prepare frosting, place the cream cheese, 1/4 cup butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at high speed until fluffy. Add cocoa, milk, and 1/8 teaspoon salt; beat at low speed until well blended. Gradually add 1 1/2 cups powdered sugar; beat at low speed until creamy. Gradually add remaining 1 1/2 cups powdered sugar. Place cake on a serving platter. Spread frosting over top and sides of cake. Store cake loosely covered in the refrigerator.

Nutritional Information
Calories:
291 (25% from fat)
Fat:
8.1g (sat 4.1g,mono 3.3g,poly 0.4g)
Protein:
4.3g
Carbohydrate:
51.6g
Fiber:
0.9g
Cholesterol:
22mg
Iron:
1mg
Sodium:
285mg
Calcium:
54mg

Weight Watchers style!! This is going to sound soooooo wierd it did to me the first time I heard it! You take a box of cake mix and add ONLY 1 THING...A CAN OF DIET SODA mix it all up and bake. instead of fattening icing use lite cool whip. A couple of examples would be Cherry cake mix with Diet Cherry 7up or chocolate cake mix with DIET Cherry coke No eggs No oli/butter= LESS FAT ! My kids love it! I like to use strawberry cake mix with which ever diet soda usually diet coke and then once it is completely cool add a layer of Lite Cool Whip then on the cool whip layers of sliced strawberries pretty and delicious!! Try it

You beat me to it! I was totally going to suggest this. I've done strawberry cake mix with diet 7up, poured the batter into a cupcake tin, and they turned out so yummy! Only thing is the cake doesn't get as much "fluff" as a traditional cake does. But it is so guiltless!!

The weight watchers cake ideas are AMAZING! I love to make up my own and add different soda flavors to different cake flavors...it it unbelievably moist and super delicious!! A MUST TRY for everyone...even if you're not watching your weight!