1 1/4 c Flour
1 c Sugar
1/2 c Unsweetened cocoa
1/4 c Corn starch
1/2 ts Baking soda
1/2 ts Salt
4 Egg whites
1 c Water
1/2 Light or dark corn syrup
FROM: Shelley Rodgers
As part of the advertisement:
“Now bake deliciously fat-free with Karo Corn Syrup. You don’t have to use
butter, oil or shortening because Karo Corn Syrup acts as a shortening as
well as a sweetener in this luscious Chocolate Cake recipe.”
Mazola No-stick cooking spray
Preheat oven to 350~. Spray 9″ square baking pan with cooking spray.
In large bowl, combine dry ingredients until well mixed. In medium bowl,
whisk egg whites, water and corn syrup. Stir into dry ingredients until
smooth. Pour into prepared pan. Bake 30 minutes or until cake springs back
when lightly touched. Cool on wire rack 10 minutes.
Makes 16 servings. Prep time: 15 minutes.
Per serving: fat 0g; chol 0g; protein 2g; carb 31g; sodium 140mg; cal 130.
My observation of the accompanying photograph: the resultant cake is a
short, squat, square thing. So don’t expect something lofty.
From
Yields
16 Servings