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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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It's the best of both worlds: You get two in one with this easy snack cake. Ingredients:
cooking spray |
2 teaspoons all-purpose flour |
6 tablespoons butter |
1 cup sugar |
1 1/2 teaspoons vanilla extract |
4 large egg whites |
3/4 cup low-fat buttermilk |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
1 1/2 cups all-purpose flour |
3 tablespoons unsweetened cocoa |
1/4 teaspoon almond extract |
Directions:
1. Preheat oven to 350°.
2. Coat an 8-inch square baking pan with cooking spray, and dust with 2 teaspoons flour.
3. Place the butter in a large microwave-safe bowl. Cover and microwave at high for 1 minute or until butter melts. Add sugar, stirring with a whisk. Add vanilla and egg whites; stir well. Stir in the buttermilk, salt, and baking soda. Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Add flour, stirring just until blended (do not overstir). Spread half of batter into prepared pan. Add cocoa and almond extract to remaining batter; stir well with a whisk. Slowly pour the chocolate batter over batter in pan.
4. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack. Cut into squares.
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