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Black-and-White Cake

Becky Luigart-Stayner; Melanie J. Clarke
Yield 9 servings (serving size: 1 cake square)
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

Nutrition 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

How to Make It

  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.