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Title: Chocolate sigh cake
Categories: Cakes, Chocolate/c, Fatfree, Low fat, Eat-lf mail
Yield: 12 Servings
1 c Cake Flour
3/4 c Lowfat Cocoa Powder, Plus,
1 1/3 c Lowfat Cocoa Powder,
1 1/2 ts Baking Soda
1 1/2 ts Baking Powder
3/4 c Sugar, Plus
1 1/3 c Sugar, Divided
3 c Skim Milk, Divided
2 1/4 ts Vanilla Extract, Divided
6 Egg Whites, Room Temp
2/3 c Cornstarch
Raspberries, For Garnish
Mint Sprigs, For Garnish
*NOTE: Original recipe used regular unsweetened cocoa powder.
Preheat oven to 350 deg F. Oil and flour 9" springform pan with
In bowl combine flour, 3/4 C cocoa powder, baking soda and baking
In another bowl mix 3/4 C sugar, 1 C milk and 2 tsp vanilla.
Mix the ingredients in the first 2 bowls together.
In another bowl with electric mixer at med speed beat egg whites until
frothy. Gradually beat in 1/2 C sugar 1 T at a time until stiff peaks
form. Fold in cocoa mixture. Spoon into springform pan. Gently zigzag
a spatula through bater. Smooth top.
Bake until toothpick inserted into center comes out clean, 45
minutes. Cool completely (cake will sink in center as it cools).
To prepare frosting, in medium saucepan combine remaining cocoa
powder, remaining sugar, remaining milk and cornstarch until smooth.
Over medium heat; stir in remaining vanilla. With an electric mixer
beat to remove lumps, about 2 minutes. Cool frosting completely.
Frost cake. Garnish with raspberries and mint sprigs.
Per magazine using regular cocoa powder per serving: Cal 293; Fat 3g;
Carb 66g; Pro 7g; Sod 243mg
I did not make the frosting and it was wonderful without it...Reggie
This cake is great!! Not a sweet chocolate cake at all.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
: Making it my way: Cal 325.3, Fat 0.2g, Carb 65g, Fib 6.9g, Pro
11.3g, Sod 263mg, CFF 0.6%.
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