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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: small bowl, mix the 1 cup flour, cocoa, baking soda, and baking powder; set aside. In a
large bowl, beat egg whites, brown sugar, yogurt, and vanilla until blended. Add flour
mixture; beat until evenly moistened. Pour batter into baking pan.
Bake at 350F degrees until center of cake springs back when lightly touched (30 to 40
minutes). Let cake cool in pan on rack for 15 minutes; turn onto serving platter. Sift
powdered sugar over cake. Serve warm or cool. If made ahead. let cool; refrigerate for
up to 2 days.
| Ingredients:
1 Cup(s) Sifted Cake Flour
1/3 Cup(s) Unsweetened Cocoa
1 Teaspoon(s) Baking Soda
1 Teaspoon(s) Baking Powder
6 Egg Whites
1 1/3 Cup(s) Packed Brown Sugar
1 Cup(s) Plain Nonfat Yogurt
1 Teaspoon(s) Vanilla |
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