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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 238.4
  • Total Fat: 0.9 g
  • Cholesterol: 0.8 mg
  • Sodium: 379.2 mg
  • Total Carbs: 43.6 g
  • Dietary Fiber: 2.3 g
  • Protein: 9.4 g

View full nutritional breakdown of Mexican Cocoa Cake calories by ingredient
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Mexican Cocoa Cake

Submitted by: WAHZOE

Introduction

Delicious with a cup of Mexican coffee, this rich-tasting cocoa cake features the cinnamon and almond flavours of traditional Mexican chocolate. For an extra treat, top each serving with lean, lightly spiced whipped cream. Delicious with a cup of Mexican coffee, this rich-tasting cocoa cake features the cinnamon and almond flavours of traditional Mexican chocolate. For an extra treat, top each serving with lean, lightly spiced whipped cream.
Number of Servings: 6

Ingredients

    1 cup sifted cake flour (plain flour in UK)
    1/3 cup unsweetened cocoa powder
    1 teaspoon baking soda
    1 teaspoon baking powder
    1 teaspoon and ground cinnamon
    6 large egg whites
    2/3 cups firmly packed Splenda brown Sugar blend
    1 cup plain nonfat yogurt
    2 teaspoons vanilla
    1/4 teaspoon almond extract

Directions

In a small bowl, mix flour, cocoa, baking soda, baking powder, and cinnamon. In a large bowl, beat egg whites, splenda, yogurt, vanilla, and almond extract until well blended. Stir in flour mixture and beat just until evenly moistened.

Pour batter into an 8-inch-square nonstick (or greased regular) baking pan. Bake in a 350-degree F oven until center of cake springs back when lightly pressed (30 to 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 cooled cake airtight and store in a cool place until next day (freeze for longer storage).

Just before serving, sift powdered sugar over cake (not included in nutritional values). To serve, cut cake into wedges or rectangles. If desired, sift more powdered sugar over each serving; then top with Spiced Cream, if desired.


Number of Servings: 6

Recipe submitted by SparkPeople user WAHZOE.






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