INGREDIENTS

INSTRUCTIONS

1998    
Cake  In a small bowl, mix flour, cocoa, baking powder, and baking
soda. In  a large bowl, beat 3/4 cup sugar, milk, and vanilla until
well  blended. Stir in flour mixture and beat until evenly moistened.
In another large bowl, using clean, dry beaters, whip egg whites on
high speed until frothy; gradually beat in remaining 1/2 cup sugar (1
tablespoon at a time) until stiff, moist peaks form. Immediately add
to cocoa mixture, gently folding in until evenly blended. Pour batter
into a lightly oiled and floured 9-inch removable-rim pan (at least 3
inches deep). Gently zigzag a spatula through batter; smooth top.  Bake
in a 350 degree oven until a toothpick inserted in center of  cake come
out clean, about 45 minutes. Cool on a rack. As cake cools,  it will
settle and sink slightly in the center.  Frosting: In a 1- to 2-quart
pan, stir together cocoa, sugar, and  cornstarch. Add milk and whisk
until well blended, with no lumps  remaining. Cook over medium heat,
stirring constantly and scraping  pan bottom and sides with a whisk,
until glossy and thick, about 7  minutes. Remove pan from heat, add
vanilla, and beat to remove all  lumps. Cool completely, stirring
occasionally. If made ahead, cover  and chill up until next day.
FILLING AND ASSEMBLY 6 to 8 ounces raspberry, apricot, or other jam
(optional)  If desired, slice cake in half to make two layers (this is
best done  when cake is cold) and fill with jam or frosting. If
frosting has  been chilled, bring it to room temperature before
spreading evenly on  top and sides of cake. Cake can be kept, covered,
in the refrigerator  for one day.  Per serving: 209 Calories; 2g Fat
(6% calories from fat); 6g Protein;  48g Carbohydrate; 1mg Cholesterol;
254mg Sodium Food Exchanges: 1  Starch/Bread; 1/2 Lean Meat; 2 Fruit; 2
Other Carbohydrates  NOTES : (So called because it puffs up and then
sinks) Excellent  cake! Not too sweet, and quite moist. Try adding
flavored liqueur  next time. It was very pretty (and good) topped with
sliced  strawberries. [ECR] Recipe by: FF MailList:Sunset Mag  (Jane
Coleman)  Posted to EAT-LF Digest by "Ellen C." <ellen@elekta.com> on
Mar 2,

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Nutrition (calculated from recipe ingredients)
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Calories: 207
Calories From Fat: 13
Total Fat: 1.5g
Cholesterol: <1mg
Sodium: 384.9mg
Potassium: 249mg
Carbohydrates: 48.4g
Fiber: 3.4g
Sugar: 39.3g
Protein: 5.2g