Black-and-White Cake

Becky Luigart-Stayner; Melanie J. Clarke

It's the best of both worlds: You get two in one with this easy snack cake.

Yield: 9 servings (serving size: 1 cake square)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 255
  • Calories from fat: 29%
  • Fat: 8.3g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.4g
  • Protein: 5g
  • Carbohydrate: 40.9g
  • Fiber: 1.2g
  • Cholesterol: 22mg
  • Iron: 1.3mg
  • Sodium: 324mg
  • Calcium: 32mg

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

Preparation

  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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