Mexican cocoa cake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cake flour -- sifted |
| ⅓ | cup | Cocoa powder |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Ground cinnamon |
| 6 | larges | Egg whites |
| 1⅓ | cup | Brown sugar, packed |
| 1 | cup | Plain lowfat yogurt -- * see |
| Note | ||
| 2 | teaspoons | Vanilla |
| ¼ | teaspoon | Almond extract |
| Powdered sugar | ||
Directions
1. In a small bowl mix flour, cocoa, baking powder, baking soda and cinnamon. In a large bowl beat egg whites, brown sugar, yogurt, vanilla and almond extract until well blended.Stir in flour mixture and beat until just evenly moistened.
2. Pour batter into an 8 inch square nonstick (or greased regular) baking pan. Bake in a 350 degree oven until the center of the cake springs back when lightly pressed (about 30-40 minutes). Let cake cool in pan on a rack for 15 minutes. Then invert it onto a serving plate. Serve warm or cool. If made ahead, wrap cool cake airtight and store in a cool place until next day (freeze for longer storage).
3. Just before serving sift powdered sugar over the cake.
Recipe By : Sunset Low-Fat Mexican Cookbook