Recipe - Chocolate Sigh Cake

1 cup Cake Flour
Three fourths cup Lowfat Cocoa Powder, Plus,
Unsweetened*No
1 1/3 cup Lowfat Cocoa Powder,
Divided, Unsweetened
1 One half teaspoon Baking Soda
1 One half teaspoon Baking Powder
Three fourths cup Sugar, Plus
1 1/3 cup Sugar, Divided
3 cup Skim Milk, Divided
2 One fourth teaspoon Vanilla Extract, Divided
6 Egg Whites, Room Temp
2/3 cup Cornstarch
Raspberries, For Garnish
Mint Sprigs, For Garnish

*NOTE: Original recipe used regular unsweetened cocoa powder.

Preheat oven to 350 deg F. Oil and flour 9" springform pan with removable
bottom.

In bowl combine flour, Three fourths C cocoa powder, baking soda and baking powder.

In another bowl mix Three fourths C sugar, 1 C milk and 2 tsp vanilla.

Mix the ingredients in the first 2 bowls together.

In another bowl with electric mixer at med speed beat egg whites until
frothy. Gradually beat in One half C sugar 1 T at a time until stiff peaks form.
Fold in cocoa mixture. Spoon into springform pan. Gently zigzag a spatula
through bater. Smooth top.

Bake until toothpick inserted into center comes out clean, 45 minutes. Cool
completely (cake will sink in center as it cools).

To prepare frosting, in medium saucepan combine remaining cocoa powder,
remaining sugar, remaining milk and cornstarch until smooth. Over medium
heat; stir in remaining vanilla. With an electric mixer beat to remove
lumps, about 2 minutes. Cool frosting completely. Frost cake. Garnish with
raspberries and mint sprigs.

Per magazine using regular cocoa powder per serving: Cal 293; Fat 3g; Carb
66g; Pro 7g; Sod 243mg

I did not make the frosting and it was wonderful without it...Reggie

This cake is great!! Not a sweet chocolate cake at all.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork
reggie@reggie.com
NOTES : Making it my way: Cal 325.3, Fat 0.2g, Carb 65g, Fib 6.9g, Pro
11.3g, Sod 263mg, CFF 0.6%.

Posted to Digest eatlf.v096.n248

Recipe by: Woman's World, 12/3/96, pg 15

From: Reggie Dwork reggie@reggie.com

Date: Mon, 16 Dec 1996 10:32:49 0800