Too-Good To Be No-Fat Chocolate Cake

• 1/3 c. plus 1 Tbsp. unsweetened cocoa plus more for dusting pan
• 1 c. all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 6 egg whites, at room temperature
• 1 1/3 c. firmly packed dark brown sugar
• 1 c. nonfat plain yogurt
• 1 tsp. vanilla

1. Preheat oven to 350u0b0.
2. Assemble a 10-inch spring-form pan. Spray bottom and sides with cooking spray.
3. Dust with cocoa.
4. In a medium bowl, sift together cocoa, flour, baking powder and baking soda.
5. Set aside.
6. In a large bowl, with an electric mixer, beat egg whites, brown sugar, yogurt and vanilla until well blended, about 1 to 2 minutes on medium speed.
7. Mix in dry ingredients by hand until just moistened.
8. (Batter will not be smooth.)
9. Pour batter into prepared pan and bake about 35 minutes or until toothpick inserted in center comes out clean.
10. Cool in the pan on a wire rack for 15 minutes.
11. Then use a knife to loosen sides of cake from the pan.
12. Remove ring and cool completely on a rack.
13. Serve cake on the metal bottom of the pan.

unsweetened cocoa, flour, baking powder, baking soda, egg whites, brown sugar, nonfat plain yogurt, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=340728 (may not work)