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

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