Prep 20 mins
Cook 25 mins
From Shape magazine, February 2003.
- nonstick cooking spray
- 1 3⁄4 cups flour
- 1 3⁄4 cups packed light brown sugar
- 3⁄4 cup cocoa powder
- 1 1⁄2 teaspoons baking soda
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 1⁄4 cups reduced-fat buttermilk
- 3 large egg whites
- 4 tablespoons light margarine, melted
- 1 1⁄2 teaspoons vanilla extract
- 1 cup boiling water
- 1 tablespoon confectioners' sugar
- Preheat oven to 350°F Lightly coat a 9-by-12-inch baking pan with cooking spray.
- In a large bowl, combine next 6 ingredients (flour through salt). Mix well with a fork to break up brown sugar. Set aside.
- In a large mixing bowl, combine buttermilk, egg whites, melted margarine and vanilla. Mix on low speed until blended.
- Gradually beat in boiling water.
- Then slowly add flour mixture and, again, mix on low speed until blended.
- Pour batter into prepared pan and bake 25 minutes, or until a toothpick inserted in center comes out clean.
- Cool cake in pan on a wire rack.
- Sift confectioners' sugar over top just before slicing.
Pretty good for a light cake. I topped it with a whipped frosting and took it to a lunch with co-workers. Everyone seemed to like it - I didn't have to worry about bringing home left overs, that's for sure.
Oh My, this was soooo moist and chocolatey. I have to admit I wasn't expecting that from a "light" cake. I followed the recipe exactly as written with the exception of replacing 1 C. flour with 1 C. whole wheat flour and adding 1/2 t. ground cinnamon to the batter. I used Hershey's Special Dark Cocoa. I have had much fattier cakes that were not nearly as tender. I was skeptical when I saw how thin the batter was when I poured it into the pan, but it baked in exactly 25 minutes to cakey perfection! This recipe is a keeper!
I liked the texture of the cake. I replaced 1 cup of brown sugar with Splenda. Instead of butter I used 2 TBSP each plain yogurt and Canola (Omega 3). I added a 1/4 C more Cocoa and 1/2 tsp more vanilla. I also replaced the 3 large eggs white with 3/4 C of egg white. I think next time I will reduce the Splenda to 1/2 cup