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Mexican Cocoa Cake

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      Title: MEXICAN COCOA CAKE
 Categories: Cakes, Chocolate, Mexican, Low-fat/low
      Yield: 8 Servings
 
      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
 
  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
 
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