1 c Cake flour — sifted
1/3 c Cocoa powder
1 ts Baking soda
1 ts Baking powder
1 ts Ground cinnamon
6 lg Egg whites
1 1/3 c Brown sugar, packed
1 c Plain lowfat yogurt — * see
Note
2 ts Vanilla
1/4 ts 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.
Yields
8 Servings
