Mexican Chocolate Cake

Recipe by TexasKelly
READY IN: 55mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • Coat an 8-inch round cake pan with cooking spray, line bottom of pan with wax paper.
  • Coat wax paper with cooking spray, dust with 2 tsp flour; set aside.
  • Lightly spoon 1 cup flour into dry measuring cup, level with a knife.
  • Sift 1 cup flour and next 5 ingredients (through salt) into a bowl.
  • Place sugar and butter in a large bowl, beat with a mixer at medium speed until well blended (about 5 minutes).
  • Add egg whites, 1 at a time, beating well after each addition.
  • Add yogurt, vanilla, and egg, beating until blended.
  • Gradually add flour mixture, beating until combined.
  • Pour batter into prepared pan, sharply tap dish once on counter to remove air bubbles.
  • Bake at 350°F for 35 minutes or until wooden pick inserted in center comes out clean.
  • Remove from oven, cool 10 minutes in pan.
  • Place a plate upside down on top of cake; invert cake onto plate.
  • Carefully peel off wax paper.
  • Combine milk and chocolate in a small microwave safe bowl.
  • Microwave at high for 30 seconds or until chocolate melts; stir until smooth.
  • Cool slightly; drizzle over cake.
  • Let glaze set; sprinkle with powdered sugar.
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