Chocolate sigh cake

12 Servings

Ingredients

Quantity Ingredient
1 cup Cake Flour
¾ cup Lowfat Cocoa Powder, Plus, Unsweetened*No
1⅓ cup Lowfat Cocoa Powder, Divided, Unsweetened
1½ teaspoon Baking Soda
1½ teaspoon Baking Powder
¾ cup Sugar, Plus
1⅓ cup Sugar, Divided
3 cups Skim Milk, Divided
2¼ teaspoon Vanilla Extract, Divided
6 Egg Whites, Room Temp
⅔ cup Cornstarch
Raspberries, For Garnish
Mint Sprigs, For Garnish

Directions

*NOTE: Original recipe used regular unsweetened cocoa powder.

Preheat oven to 350 deg F. Oil and flour 9" springform pan with removable bottom.

In bowl combine flour, ¾ C cocoa powder, baking soda and baking powder.

In another bowl mix ¾ C sugar, 1 C milk and 2 tsp vanilla.

Mix the ingredients in the first 2 bowls together.

In another bowl with electric mixer at med speed beat egg whites until frothy. Gradually beat in ½ C sugar 1 T at a time until stiff peaks form.

Fold in cocoa mixture. Spoon into springform pan. Gently zigzag a spatula through bater. Smooth top.

Bake until toothpick inserted into center comes out clean, 45 minutes. Cool completely (cake will sink in center as it cools).

To prepare frosting, in medium saucepan combine remaining cocoa powder, remaining sugar, remaining milk and cornstarch until smooth. Over medium heat; stir in remaining vanilla. With an electric mixer beat to remove lumps, about 2 minutes. Cool frosting completely. Frost cake. Garnish with raspberries and mint sprigs.

Per magazine using regular cocoa powder per serving: Cal 293; Fat 3g; Carb 66g; Pro 7g; Sod 243mg

I did not make the frosting and it was wonderful without it...Reggie This cake is great!! Not a sweet chocolate cake at all.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>

NOTES : Making it my way: Cal 325.3, Fat 0.2g, Carb 65g, Fib 6.9g, Pro 11.3g, Sod 263mg, CFF ⅗%.

Posted to Digest eat-lf.v096.n248 Recipe by: Woman's World, 12/3/96, pg 15 From: Reggie Dwork <reggie@...> Date: Mon, 16 Dec 1996 10:32:49 -0800

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