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Mexican Cocoa Cake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)38.7917
Energy (kCal)1805.5567
Carbohydrates (g)415.012
Total fats (g)5.4471
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a small bowl, mix flour, cocoa, baking soda, baking powder, and cinnamon. In a large bowl, beat egg whites, brown sugar, yogurt, vanilla, and almond extract until well blended. Stir in flour mixture and beat just until evenly moistened. | 2. Pour batter into an 8-inch-square nonstick (or greased regular) baking pan. Bake in a 350-degree F oven until center of cake springs back when lightly pressed (30 to 40 minutes). Let cake cool in pan on a rack for 15 minutes; then invert it onto a serving plate. Serve warm or cool. If made ahead, wrap cooled cake airtight and store in a cool place until next day (freeze for longer storage). | 3. Just before serving, sift powdered sugar over cake. To serve, cut cake into wedges or rectangles. If desired, sift more powdered sugar over each serving; then top with Spiced Cream, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cake flour 1 cup sifted 495.94 106.9011 11.234000000000002 1.1782
    cocoa powder 1/3 cup unsweetened 65.36 16.598 5.6187 3.9273
    baking soda 1 teaspoon 0.0 0.0 0.0 0.0
    baking powder 1 teaspoon 2.438 1.2742 0.0 0.0
    cinnamon 1 teaspoon ground - - - -
    egg white 6 102.96 1.4454 21.581999999999997 0.3366
    brown sugar 1 1/3 cups 1114.6667 287.7307 0.35200000000000004 0.0
    plain nonfat yogurt 1 cup - - - -
    vanilla 2 teaspoons 24.191999999999997 1.0626 0.005 0.005
    almond extract 1/4 teaspoon - - - -
    sugar powdered - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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