This fat-free chocolate cake doesn’t skimp on the chocolate flavor! Instead of using butter and whole eggs, the recipe calls for corn syrup and egg whites.
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This fat-free chocolate cake doesn’t skimp on the chocolate flavor! Instead of using butter and whole eggs, the recipe calls for corn syrup and egg whites.
1 cup granulated sugar
1/4 cup Clabber Girl Corn Starch
1/3 cup dry cocoa powder
1/2 tsp Clabber Girl Baking Soda
1/2 tsp salt
4 egg whites
1/2 cup light corn syrup
1 1/2 cups all-purpose flour
1 cup water
Preheat oven to 350 F. Spray a 9-inch square baking pan with non-stick cooking spray. In a large bowl, combine flour, sugar, corn starch, cocoa, baking soda and salt. In a medium bowl, beat together egg whites, corn syrup and water. Add to dry ingredients and mix until well blended.Pour into a 9-inch square baking pan. Bake at 350 F for 25-30 minutes, until cake springs back when lightly touched in center. Cool on wire rack for 10 minutes, remove from pan and place on wire rack until cooled. Dust top with powdered sugar.
1 cup granulated sugar
1/4 cup Clabber Girl Corn Starch
1/3 cup dry cocoa powder
1/2 tsp Clabber Girl Baking Soda
1/2 tsp salt
4 egg whites
1/2 cup light corn syrup
1 1/2 cups all-purpose flour
1 cup water
Preheat oven to 350 F. Spray a 9-inch square baking pan with non-stick cooking spray. In a large bowl, combine flour, sugar, corn starch, cocoa, baking soda and salt. In a medium bowl, beat together egg whites, corn syrup and water. Add to dry ingredients and mix until well blended.Pour into a 9-inch square baking pan. Bake at 350 F for 25-30 minutes, until cake springs back when lightly touched in center. Cool on wire rack for 10 minutes, remove from pan and place on wire rack until cooled. Dust top with powdered sugar.