Mississippi Mud Cake
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
Coat base and sides of a 6−inch square
nonstick pan with cooking spray.
Combine margarine and sugar in a medium bowl.
Stir in cocoa, flours and almonds.
Beat egg whites in a small bowl with electric mixer
until soft peaks form. Fold into cocoa mixture.
Spread into prepared pan. Bake about 40 minutes.
Cool in pan. Cut into 8 slices and serve.
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
Coat base and sides of a 6−inch square
nonstick pan with cooking spray.
Combine margarine and sugar in a medium bowl.
Stir in cocoa, flours and almonds.
Beat egg whites in a small bowl with electric mixer
until soft peaks form. Fold into cocoa mixture.
Spread into prepared pan. Bake about 40 minutes.
Cool in pan. Cut into 8 slices and serve.
