Cocoa Sigh Cake(Low-Fat)

1. 1

   In a small bowl mix flour, cocoa, baking powder and baking soda.

2. 2

   In a large bowl beat 3/4 cup sugar, milk and vanilla until well blended.

3. 3

   Stir in flour mixture and beat until evenly moistened.

4. 4

   In another large bowl and using clean, dry beaters, whip egg whites on high speed until frothy; gradually beat in remaining 1/2 cup sugar (1 tablespoon at a time) until stiff, moist peaks form.

5. 5

   Immediately add to cocoa mixture, gently folding in with a wire whisk until evenly blended.

6. 6

   Pour batter into a lightly oiled and floured 9-inch cheesecake pan (at least 3 inches deep) with removable rim.

7. 7

   Gently zigzag a spatula through batter; smooth top.

8. 8

   Bake in a 350u00b0 oven until a toothpick inserted in center of cake comes out clean, about 45 minutes.

9. 9

   Cool on a rack (as cake cools, it settles and sinks slightly in center).

10. 10

    Remove pan sides. Spread cake top and sides evenly with Cocoa Frosting.

11. 11

    If made ahead, cover with a large bowl and chill up until next day.

* Per serving · 4 servings · Values may vary.

No additional tips available.