"This yummy cake is so chocolaty and satisfying," relates Diana Scofield of Niceville, Florida. "I sometimes enjoy it with a scoop of fat-free ice cream."
- 1-1/4 cups all-purpose flour
- 1 cup sugar
- 1/2 cup baking cocoa
- 1/4 cup cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 egg whites
- 1 cup water
- 1/2 cup corn syrup
- 2 teaspoons confectioners' sugar
- In a bowl, combine the first six ingredients. In another bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients. Pour into a 9-in. square baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar. Yield: 12 servings.
Originally published as Low-Fat Chocolate Cake in Taste of Home February/March 2001, p16
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