Lowfat Dark Chocolate Cake With Whipped Frosting Recipe

Directions:

1. Preheat oven to 350 degrees.
2. Oil an 8 inch round or sqaure cake pan (or a 9 inch heart shaped cake pan). Cut a piece of wax paper to fit, place in bottom of pan, and oil it too. Dust with cocoa powder and shake out the excess.
3. Mix 2/3 cup cocoa, flour, baking soda, and salt in a bowl.
4. In another bowl with a mixer, blend 1 1/4 cups sugar, 1/4 cup oil, 2 egg whites, 1 teaspoon vanilla, and 1 cup water. Add flour mixture and stir to mix. Then, beat until batter is smooth. Scrape batter into prepared pan.
5. Bake in a 350 degree oven until cake begins to pull back from pan and springs back when lightly pressed in center, 35 to 40 minutes.
6. Let cool in pan on rack for 10 minutes. Run a knife between cake and pan rim, invert cake on rack, and remove wax paper. Let cool 1 hour.
7. Prepare a double boiler and heat over high until water in bottom pan is boiling. Be sure water in bottom pan does not evaporate.
8. In top pot of double boiler (before placing on bottom pot of double boiler), combine 1 egg white, 1/2 cup sugar, and cream of tartar. Beat with a hand mixer until blended. Reduce heat to maintain a gentle simmer and place pan on top of double boiler. With mixer on medium speed, beat until it holds peaks that curve slightly, 5 to 7 minutes (also known as soft peaks ). Be sure not to overcook or the frosting will be grainy.
9. Remove from heat and bottom pan, and mix in 1/2 teaspoon vanilla. Immediately frost cooled cake. Best when eaten same day.