Mexican Cocoa Cake Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Cake flour, sifted
1/3 cup: Cocoa powder,
1 tsp: Baking soda,
1 tsp: Baking powder,
1 tsp: Ground cinnamon,
6 large: Egg whites,
1 1/3 cup: Brown sugar, packed
1 cup: Plain lowfat yogurt, * see
Note,
2 tsp: Vanilla,
1/4 tsp: 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
Source from luhu.jp
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
Source from luhu.jp