Black-and-White Cake
Source of Recipe
Cooking Light, Aug/2001. Pg 106
Recipe Introduction
It's the best of both worlds: You get two in one with this easy snack cake.
List of Ingredients
Cooking spray
2 teaspoons all-purpose flour
6 tablespoons butter
1 cup sugar
1 1/2 teaspoons vanilla extract
4 large egg whites
3/4 cup low-fat buttermilk
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups all-purpose flour
3 tablespoons unsweetened cocoa
1/4 teaspoon almond extractRecipe
1. Preheat oven to 350 degrees.
2. Coat an 8-inch square baking pan with cooking spray, and dust with 2
teaspoons flour.
3. Place the butter in a large microwave-safe bowl. Cover and microwave at
high for 1 minute or until butter melts. Add sugar, stirring with a whisk.
Add vanilla and egg whites; stir well. Stir in the buttermilk, salt, and
baking soda. Lightly spoon 1-1/2 cups flour into dry measuring cups; level
with a knife. Add flour, stirring just until blended (do not overstir).
Spread half of batter into prepared pan. Add cocoa and almond extract to
remaining
batter; stir well with a whisk. Slowly pour the chocolate batter over batter
in pan.
4. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in
center comes out clean. Cool for 10 minutes in pan on a wire rack. Cut into
squares. Yield: 9 servings (serving size: 1 cake square).
|
|
member logon
