Preheat oven to 375F.
6 tablespoons soft, reduced−calorie margarine, melted
1 1/2 cups sugar
1/2 cup cocoa powder, sifted
1/2 cups all−purpose flour
1/2 cup self−rising flour
1/3 cup ground almonds
3 egg whites
1. Coat base and sides of a 6−inch square nonstick pan with cooking spray.
2. Combine margarine and sugar in a medium bowl. Stir in cocoa, flours and almonds.
3. Beat egg whites in a small bowl with electric mixer until soft peaks form. Fold into cocoa mixture.
4. Spread into prepared pan. Bake about 40 minutes.
5. Cool in pan. Cut into 8 slices and serve.
6 tablespoons soft, reduced−calorie margarine, melted
1 1/2 cups sugar
1/2 cup cocoa powder, sifted
1/2 cups all−purpose flour
1/2 cup self−rising flour
1/3 cup ground almonds
3 egg whites
1. Coat base and sides of a 6−inch square nonstick pan with cooking spray.
2. Combine margarine and sugar in a medium bowl. Stir in cocoa, flours and almonds.
3. Beat egg whites in a small bowl with electric mixer until soft peaks form. Fold into cocoa mixture.
4. Spread into prepared pan. Bake about 40 minutes.
5. Cool in pan. Cut into 8 slices and serve.