It's the best of both worlds: You get two in one with this easy snack cake.
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
How to Make It
Preheat oven to 350°.
Coat an 8-inch square baking pan with cooking spray, and dust with 2 teaspoons flour.
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.
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.
The cake didn't rise very much -- maybe an inch. Probably should have some baking powder in it. Totally inedible. I threw it away. Worst recipe I've ever tried from this site. I've tried recipes that were boring and dull but never had one that failed so terribly.
Although it is not a fancy cake I'd make for company, I give it five starts because of how incredibly easy it is and how good the result is. It's so simple a small child could make it. I used liquid egg whites from a carton to make it even simpler and baked it in a 9-inch round cake pan. Pretty on the plate with small scoops of chocolate and vanilla ice creams.