| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Mexican |
Cakes, Chocolate, Mexican, Low-fat/low |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Cake flour — sifted |
| 1/3 |
c |
Cocoa powder |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Ground cinnamon |
| 6 |
lg |
Egg whites |
| 1 1/3 |
c |
Brown sugar, packed |
| 1 |
c |
Plain lowfat yogurt — * see |
|
|
Note |
| 2 |
ts |
Vanilla |
| 1/4 |
ts |
Almond extract |
|
|
Powdered sugar |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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