Mexican Cocoa Cake Recipe

Mexican Recipes To-Go

Mexican Dessert Recipes

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
1 note
2 tsp vanilla
1/4 tsp almond extract
1 powdered sugar

Instructions:

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

Servings: 8

 

:: TOP ::

---

I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. Joe E. Lewis

---

Home |>

Contact|>

---

Home >> Dessert Recipes