Side Pannel
Mexican Cocoa Cake
Mexican Cocoa Cake
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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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