BLACK-AND-WHITE CAKE RECIPE | MYRECIPES
|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|
- Preheat oven to 350°.
- 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.
Calories 255 calories, CarbohydrateContent 40.9 g, CholesterolContent 22 mg, FatContent 8.3 g, FiberContent 1.2 g, ProteinContent 5 g, SaturatedFatContent 5.1 g, SodiumContent 324 mg