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Mexican Cocoa Cake

Author/Submitted by: Sunset Low-Fat Mexican Cookbook
Servings: 8
Categories: Cakes / Chocolate / Desserts / Low-Fat/Low-Cal

1  cup  cake flour, sifted
1/3  cup  cocoa powder
1  teaspoon  baking soda
1  teaspoon  baking powder
1  teaspoon  ground cinnamon
6  large  egg whites
1 1/3  cups  brown sugar, packed
1  cup  plain lowfat yogurt, * see note
2  teaspoons  vanilla
1/4  teaspoon  almond extract
    powdered sugar

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

* use nonfat plain yogurt

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