Rating: 3.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

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

Recipe by Cooking Light August 2001

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Credit: Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary test

Yield:
9 servings (serving size: 1 cake square)
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

255 calories; calories from fat 29%; fat 8.3g; saturated fat 5.1g; mono fat 2.4g; poly fat 0.4g; protein 5g; carbohydrates 40.9g; fiber 1.2g; cholesterol 22mg; iron 1.3mg; sodium 324mg; calcium 32mg.
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