Mexican Cocoa Cake

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 cup sifted cake flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon and ground cinnamon
• 6 large egg whites
• 1 1/3 cups firmly packed brown sugar
• 1 cup plain nonfat yogurt
• 2 teaspoons vanilla
• 1/4 teaspoon almond extract
• powdered sugar

Recipe

• 1 in a small bowl, mix flour, cocoa, baking soda, baking powder, 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 just until evenly moistened.
• 2 pour batter into an 8-inch-square nonstick (or greased regular) baking pan. bake in a 350-degree f oven until center of cake springs back when lightly pressed (30 to 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 cooled cake airtight and store in a cool place until next day (freeze for longer storage).
• 3 just before serving, sift powdered sugar over cake. to serve, cut cake into wedges or rectangles. if desired, sift more powdered sugar over each serving; then top with spiced cream, if desired.