No-Fat Chocolate Cake (Shelley Rodgers)

Directions

Deceptively rich tasting, this cake is less than meets the eye. It packs in flavor without fat.

Whipped egg whites and non-fat yogurt lighten up this version of the classic chocolate cake.

Powdered sugar (for sifting on top when finished)

Preheat oven to 350℉ (180℃).

Mix flour, cocoa, baking soda and baking powder.

In a large bowl, beat egg whites, brown sugar, yogurt and vanilla until well blended.

Stir in flour mixture and beat until evenly moistened.

Pour batter into a nonstick 8-inch square pan.

Bake until center of cake springs back when touched. About 15 minutes.