Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Special Diets >> Rasp Choc Cake

Print this Recipe    Rasp Choc Cake

No-Fat Raspberry Chocolate-Carob Cake
Servings: 24

1 3/4 cup all purpose flour
1/4 cup carob powder
2/3 cup cocoa powder
2 tsp baking soda
2 tsp baking powder
12 large egg whites (1 1/2 cups)
1 1/3 cups firmly packed dark brown sugar
1 1/3 cups white sugar
3 175-ml cartons non-fat raspberry yogurt (approx 2 1/3 cups)
2 tsp vanilla
powdered sugar

Preheat oven to 350 degrees. In a medium bowl, mix flour, carob,
cocoa, baking soda and baking powder until uniformly blended. In
another medium bowl, beat egg whites until foamy add the sugars,
yogurt and vanilla and beat again until well blended. In a large
bowl, add the liquids and then stir in the flour mixture by thirds
and beat until evenly moistened. Pour batter into 2 nonstick 8-inch
square pans (or coat regular pans with cooking spray) or one 10x14
pan. Bake at 350 until done, about 40 minutes or a little bit
more. When cakes have cooled, you can sift over some powdered
sugar or make a frosting.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.