Spring is here in the northern hemisphere (well, kind of in the northeast USA), and with it, the potential to have meals outdoors (well, you know, when it’s not humid or raining or something). Below is one of my favorite light chocolate cake recipes, which has the benefit of easy transport, doesn’t need to be frosted and bakes in just one pan.
2 cups all-purpose flour
1 1/4 cup packed light brown sugar
3/4 cup unsweetened cocoa, powder
1/2 cup + 2 tbsp sugar, granulated
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/8 tsp table salt
1 1/4 cup fat-free skim milk
3 large egg whites
2 tbsp butter, melted
1 1/2 tsp vanilla extract
1 cup water, boiling
1 tbsp powdered sugar
Preheat oven to 350ºF. Coat a 9×13-inch baking pan with cooking spray, bottom and sides.
In a large bowl, combine flour, brown sugar, cocoa powder, granulated sugar, baking powder, baking soda and salt; mix well to combine.
In another large mixing bowl, combine milk, egg whites, melted butter and vanilla. Using an electric mixer, mix on low speed until blended; gradually beat in boiling water.
Gradually add flour mixture to milk mixture and mix on low speed until blended. Pour batter into prepared pan and bake until a wooden toothpick inserted in center comes out clean, about 25 to 30 minutes. Cool chocolate cake in pan, on a wire rack.
Sprinkle powdered sugar over cooled cake before cutting into 12 pieces.