Mexican Cocoa Cake
Delicious with a cup of Mexican coffee, this rich-tasting cocoa cake features the cinnamon and almond flavors of traditional Mexican chocolate. For an extra treat, top each serving with lean, lightly spiced whipped cream.
- Powdered sugar
- 1/4 teaspoon almond extract
- 2 teaspoons vanilla
- 1 cup plain nonfat yogurt
- 1 1/3 cups firmly packed brown sugar
- 6 large egg whites
- 1 teaspoon each baking soda, baking powder, and ground cinnamon
- 1/3 cup unsweetened cocoa powder
- 1 cup sifted cake flour
- In a small bowl, mix flour, cocoa, baking soda, baking powder, 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 just until evenly moistened.
Pour batter into an 8-inch-square nonstick (or greased regular) baking pan. Bake in a 350-degree F oven until center of cake springs back when lightly pressed (30 to 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 cooled cake airtight and store in a cool place until next day (freeze for longer storage).
Just before serving, sift powdered sugar over cake. To serve, cut cake into wedges or rectangles. If desired, sift more powdered sugar over each serving; then top with Spiced Cream, if desired.