Free Recipe Mexican Cocoa Cake
Recipe Type: C Recipes
Recipe Preparation: bake
Cooking Ingredients for Mexican Cocoa Cake Recipe
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
Mexican Cocoa Cake Preparation
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. Recipe By : Sunset Low-Fat Mexican Cookbook From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 8
How Do You Cook Mexican Cocoa Cake?
If you know a better Mexican Cocoa Cake Recipe please comment below.