Mexican Cocoa Cake
Author/Submitted by: Sunset Low-Fat Mexican Cookbook
brown sugar, packed
plain lowfat yogurt,
* see note
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.
* use nonfat plain yogurt