Mexican Cocoa Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup sifted cake flour (plain flour in UK)1/3 cup unsweetened cocoa powder1 teaspoon baking soda1 teaspoon baking powder1 teaspoon and ground cinnamon6 large egg whites2/3 cups firmly packed Splenda brown Sugar blend1 cup plain nonfat yogurt2 teaspoons vanilla1/4 teaspoon almond extract
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.
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.
Nutritional Info 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
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