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Chocolate Sigh Cake

Chocolate Sigh Cake is built on Cake Flour, Lowfat Cocoa Powder, Baking Soda, Baking Powder, and Sugar. Serves 12. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 cup
• 3/4 cup
• 1 1/3 cup
• 1 1/2 tsp
• 1 1/2 tsp
• 3/4 cup
• 1 1/3 cup
• 3 cup
• 2 1/4 tsp
• 6
• 2/3 cup

Method (preview)

1. 1

   Preheat oven to 350 deg F. Oil and flour 9" springform pan with removable bottom.

2. 2

   In bowl combine flour, 3/4 C cocoa powder, baking soda and baking powder.

3. 3

   Mix the ingredients in the first 2 bowls together.

4. 4

   In another bowl with electric mixer at med speed beat egg whites until frothy.

5. 5

   Fold in cocoa mixture. Spoon into springform pan. Gently zigzag a spatula through batter. Smooth top.

6. 6

   Bake until toothpick inserted into center comes out clean, 45 minutes. Cool completely (cake will sink in center as it cools).

7. 7

   To prepare frosting, in medium saucepan combine remaining cocoa powder, remaining sugar, remaining milk and cornstarch until smooth.

8. 8

   Over medium heat; stir in remaining vanilla.

9. 9

   With an electric mixer beat to remove lumps, about 2 minutes.

10. 10

    Cool frosting completely.

11. 11

    Frost cake.

12. 12

    Garnish with raspberries and mint sprigs.

13. 13

    Per magazine using regular cocoa powder per serving

14. 14

    Cal 293; Fat 3g; Carb 66g; Pro 7g; Sod 243mg

15. 15

    This cake is great!! Not a sweet chocolate cake at all.

16. 16

    Cal 325.3

17. 17

    Fat 0.2g

18. 18

    Carb 65g

19. 19

    Fib 6.9g

20. 20

    Pro 11.3g

21. 21

    Sod 263mg

22. 22

    CFF 0.6%