There are two types of cocoa powder available in supermarkets today: alkalized and non-alkalized, or natural. The latter is lighter in color and bolder in flavor, but both types have their roles in cooking and baking -- one is not better than the other. Use the type of cocoa powder specified in the recipe; if none is specified, it's okay to use either.

Ingredients:
1-2/3 cup all purpose flour or 2-cups cake flour
1-1/2 cups sugar
2/3 cup cocoa powder
1/2 cup applesauce
1-1/2 cup plain nonfat yogurt or buttermilk
1-1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
4 egg whites or egg substitute equal to two eggs

Directions:
Heat oven to 350-degrees. Grease and flour rectangular pan, 13 x 9 x 2-inch.

Beat all ingredients on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping occasionally, three minutes. Pour into pan.

Bake Cocoa Fudge Cake 35 to 40 minutes, until wooden pick comes out clean in center.

See also:
Diabetic Chocolate Cake Recipe
Crazy Chocolate Cake
Potato Chocolate Cake
Rich Island Chocolate Sauce Recipe
Low Calorie Creamy Fudge Frosting

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