Mexican Chocolate Cake

• 1 c. all-purpose flour
• 3/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 c. firmly packed dark brown sugar
• 1/4 c. unsweetened cocoa
• 1/2 tsp. ground cinnamon
• 1/8 tsp. ground red pepper
• 1 c. nonfat buttermilk
• 1/4 c. egg whites
• 1 Tbsp. vegetable oil
• cooking spray
• 2 Tbsp. finely chopped slivered almonds, toasted

1. Combine first 8 ingredients in a medium bowl; make a well in center of mixture.
2. Combine buttermilk, egg whites and oil; add to dry ingredients, stirring just until dry ingredients are moistened. Pour batter into an 8-inch round cake pan coated with cooking spray.
3. Sprinkle with almonds.
4. Bake at 375u0b0 for 25 minutes or until a wooden pick inserted in center comes out clean.
5. Cool 10 minutes in pan.
6. Serve warm.
7. Makes 8 servings.

flour, baking powder, baking soda, salt, brown sugar, unsweetened cocoa, ground cinnamon, ground red pepper, nonfat buttermilk, egg whites, vegetable oil, cooking spray, slivered almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=17385 (may not work)