Black-and-White Cake

Name: Black-and-White Cake
Yield: 9 servings (serving size: 1 cake square)
Ingredients: Cooking spray; 2 teaspoons all-purpose flour; 6 tablespoons butter; 1 cup sugar; 1 ½ teaspoons vanilla extract; 4 large egg whites; ¾ cup low-fat buttermilk; ½ teaspoon salt; ½ teaspoon baking soda; 1 ½ cups all-purpose flour; 3 tablespoons unsweetened cocoa; ¼ teaspoon almond extract

5 Ratings
4 Reviews

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

Recipe by Cooking Light August 2001

Gallery

Credit: Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary

Yield:

9 servings (serving size: 1 cake square)

Nutrition Info

Directions

Step 1
Preheat oven to 350°.

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Step 2
Coat an 8-inch square baking pan with cooking spray, and dust with 2 teaspoons flour.
Step 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.
Step 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.

Nutrition Facts

Per Serving:

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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BogeysMom

08/31/2014

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.

steponme

10/22/2012

Didn't care for the taste or texture of this cake. Easy to make but not worth it.

EllenDeller

09/22/2010

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.

StephMerrifield

07/04/2010

Probably one of my top five favorite regulars - also love CL "Espresso-Walnut Cake" I serve with vanilla ice cream and I think it is A+. Especially for how fast and easy it is.

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