Recipe - Mexican Cocoa Cake

1 cup Cake flour sifted
1/3 cup Cocoa powder
1 teaspoon Baking soda
1 teaspoon Baking powder
1 teaspoon Ground cinnamon
6 lg Egg whites
1 1/3 cup Brown sugar, packed
1 cup Plain lowfat yogurt * see
Note
2 teaspoon Vanilla
One fourth teaspoon 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 3040 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.

Recipe By : Sunset LowFat Mexican Cookbook

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini