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. Preheat oven to 375F. 2. Coat base and sides of a 6−inch square nonstick pan with cooking spray. 3. Combine margarine and sugar in a medium bowl. Stir in cocoa, flours and almonds. 4. Beat egg whites in a small bowl with electric mixer until soft peaks form. Fold into cocoa mixture. 5. Spread into prepared pan. Bake about 40 minutes. 6. Cool in pan. Cut into 8 slices and serve.
MISSISSIPI MUD CAKE
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. Preheat oven to 375F. 2. Coat base and sides of a 6−inch square nonstick pan with cooking spray. 3. Combine margarine and sugar in a medium bowl. Stir in cocoa, flours and almonds. 4. Beat egg whites in a small bowl with electric mixer until soft peaks form. Fold into cocoa mixture. 5. Spread into prepared pan. Bake about 40 minutes. 6. Cool in pan. Cut into 8 slices and serve.
