Mexican Chocolate Cake - cooking recipe

Ingredients

1 c. all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. firmly packed dark brown sugar
1/4 c. unsweetened cocoa
1/2 tsp. ground cinnamon
1/8 tsp. ground red pepper
1 c. nonfat buttermilk
1/4 c. egg whites
1 Tbsp. vegetable oil
cooking spray
2 Tbsp. finely chopped slivered almonds, toasted

Preparation

Combine first 8 ingredients in a medium bowl; make a well in center of mixture.
Combine buttermilk, egg whites and oil; add to dry ingredients, stirring just until dry ingredients are moistened. Pour batter into an 8-inch round cake pan coated with cooking spray.
Sprinkle with almonds.
Bake at 375\u00b0 for 25 minutes or until a wooden pick inserted in center comes out clean.
Cool 10 minutes in pan.
Serve warm.
Makes 8 servings.