Black-and-White Cake

Black-and-White CakeRecipe
Becky Luigart-Stayner; Melanie J. Clarke
It's the best of both worlds: You get two in one with this easy snack cake.


9 servings (serving size: 1 cake square)

Recipe from

Cooking Light

Nutritional Information

Calories 255
Caloriesfromfat 29 %
Fat 8.3 g
Satfat 5.1 g
Monofat 2.4 g
Polyfat 0.4 g
Protein 5 g
Carbohydrate 40.9 g
Fiber 1.2 g
Cholesterol 22 mg
Iron 1.3 mg
Sodium 324 mg
Calcium 32 mg


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


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.