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