No-Regrets Chocolate Snacking Cake

Total Time
Prep 20 mins
Cook 25 mins

From Shape magazine, February 2003.

Ingredients Nutrition


  1. Preheat oven to 350°F Lightly coat a 9-by-12-inch baking pan with cooking spray.
  2. In a large bowl, combine next 6 ingredients (flour through salt). Mix well with a fork to break up brown sugar. Set aside.
  3. In a large mixing bowl, combine buttermilk, egg whites, melted margarine and vanilla. Mix on low speed until blended.
  4. Gradually beat in boiling water.
  5. Then slowly add flour mixture and, again, mix on low speed until blended.
  6. Pour batter into prepared pan and bake 25 minutes, or until a toothpick inserted in center comes out clean.
  7. Cool cake in pan on a wire rack.
  8. Sift confectioners' sugar over top just before slicing.


Most Helpful

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.

whtbxrmom May 30, 2012

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!

Nanners September 09, 2010

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

scammy November 11, 2009

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