No-Fat Chocolate Cake (Shelley Rodgers)
Yield
6 servingsPrep
10 minCook
15 minReady
25 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cake flour
sifted |
|
| ⅓ | cup |
cocoa powder
unsweetened |
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
baking powder
|
|
| 6 | large |
egg whites
|
|
| 1 ⅓ | cups |
brown sugar
firmly packed |
*
|
| 1 | cup |
yogurt, non-fat
unflavored |
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cake flour
sifted |
|
| 79 | ml |
cocoa powder
unsweetened |
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
baking powder
|
|
| 6 | large |
egg whites
|
|
| 315 | ml |
brown sugar
firmly packed |
*
|
| 237 | ml |
yogurt, non-fat
unflavored |
|
| 5 | ml |
vanilla extract
|
|
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.
