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Nutty Mexican Chocolate Cake

SERVES
8
PREP
10 Min
COOK TIME
25 Min

You'll go "nuts" for this Nutty Mexican Chocolate Cake once you taste this mouth-watering goodness.

What You'll Need

  • 1 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup packed brown sugar
  • 1/4 cup unsweetened cocoa
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground red pepper
  • 1 cup nonfat buttermilk
  • 1/4 cup fat-free egg substitute
  • 1 tablespoon vegetable oil
  • Cooking spray
  • 2 tablespoons finely chopped slivered almonds, toasted

What to Do

  1. Preheat oven to 375 degrees F. Combine first 8 ingredients in a medium bowl; make a well in center of mixture.
     
  2. Combine buttermilk, egg substitute, and oil; add to dry ingredients. Stirring just until dry ingredients are moistened.
     
  3. Pour batter into 8-inch round cake pan coated with cooking spray. Sprinkle with almonds.
     
  4. Bake 25 minutes or until a wooden toothpick inserted in center comes out clean. Cool 10 minutes in pan on wire rack. Serve warm.
     

Notes

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