Dessert

Mexican Cocoa Cake is for Dessert.

Mexican Cocoa Cake takes 15 minutes to prepare.

Mexican Cocoa Cake takes 45 minutes to cook.

Mexican Cocoa Cake makes 6 servings.

The ingredients for Mexican Cocoa Cake are:

1 cup sifted cake flour (plain flour in UK)
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon and ground cinnamon
6 large egg whites
2/3 cups firmly packed Splenda brown Sugar blend
1 cup plain nonfat yogurt
2 teaspoons vanilla
1/4 teaspoon almond extract

Here is how you make Mexican Cocoa Cake:

In a small bowl, mix flour, cocoa, baking soda, baking powder, and cinnamon. In a large bowl, beat egg whites, splenda, 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 (not included in nutritional values). To serve, cut cake into wedges or rectangles. If desired, sift more powdered sugar over each serving; then top with Spiced Cream, if desired.Number of Servings: 6Recipe submitted by SparkPeople user WAHZOE.

The nutritional information for Mexican Cocoa Cake is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 238.4

• Total Fat: 0.9 g
• Cholesterol: 0.8 mg
• Sodium: 379.2 mg
• Total Carbs: 43.6 g
• Dietary Fiber: 2.3 g
• Protein: 9.4 g