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Black-and-White Cake

Source: Cooking Light-8/01





List of 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 butter milk
  
• 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
  






Instructions



1. Preheat oven to 350 degrees.
   
   
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 cook on high 1 minute or until butter melts. Add sugar, stirring with a whisk. Add vanilla and egg whites; stir well. Stir in buttermilk, salt and baking soda. Lightly spoon flour into dry measuring cups; level with a knife. Add flour, stirring just until blended (do not overstir). Spread half the 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 wooden pick inserted in the center comes out clean. Cool for 10 minutes in pan on wire rack. Cut into squares.
   
   
5. Yield: 9 servings (serving size: 1 square). 255 cal, 8.3g fat, 5g pro, 40.9g carb, 22mg chol, 324mg sod.