• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Mexican Cocoa Cake

  • Recipe Submitted by on

Category: Cakes, Chocolate, Mexican

 Ingredients List

  • 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.

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