Non-stick cooking spray
2 teaspoons all-purpose flour
6 tablespoons butter
1 cup sugar
1 1/2 teaspoon vanilla extract
4 large egg whites
3/4 cup low-fat buttermilk
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1/4 teaspoon almond extract
METHOD:
Preheat oven to 350 degrees.
Coat an 8-inch square baking pan with cooking
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.
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 over stir).
Spread half of batter into prepared pan.
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 degrees for 30 minutes or until a
Bake at 350 degrees 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 & serve.
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