Mexican Cocoa Cakecakes, chocolate, mexican 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. |
