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Prep and Cook time: About 1 1/4 hours, plus cooling time
Makes: 8 servings
 

Make sure everyone saves room for dessert when you make this special cake!

Ingredients

About 1/4 cup salad oil
About 2/3 cup unsweetened cocoa
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups sugar
2 Large Egg whites
1 teaspoon vanilla
2 cups Whipped Frosting (see Whipped Frosting recipe in below)
 

Instructions

1. Preheat oven to 350°. Oil a metal 8-inch-square or 8-inch-wide round cake pan, or a 9-inch-wide, 1 1/2- to 2-inch-deep heart-shaped pan. Line pan bottom with waxed paper cut to fit; oil paper. Dust pan with cocoa, shaking out excess.

2. In a bowl, mix 2/3 cup cocoa and the flour, soda, and salt.

3. In another bowl with a mixer, beat to blend sugar, 1/4 cup salad oil, egg whites, vanilla, and 1 cup water. Add flour mixture; stir to mix, then beat until batter is smooth. Scrape batter into prepared pan.

4. Bake until cake begins to pull from pan sides and springs back when lightly pressed in center, 35 to 40 minutes.

5. Let cool in pan on a rack for 10 minutes. Run a thin knife between cake and pan rim, invert cake onto a rack, lift off pan, and gently pull off and discard waxed paper. Let cool about 1 hour. Invert a flat plate onto cake; holding rack and plate together, turn cake over onto plate. Spread cake with whipped frosting, swirling with a small spatula. Lightly dust with more cocoa.
 

Nutritional Information

Per serving with frosting:
337 cal., 23% (77 cal.) from fat;
5 g protein;
8.6 g fat (1.6 g sat.);
64 g carbo (2.9 g fiber);
252 mg sodium;
0 mg chol.

 

Whipped Frosting Prep and Cook time: About 15 minutes Makes: 2 cups   Ingredients 1 Organic Large Egg white 1/2 cup sugar 1/8 teaspoon cream of tartar 1/2 teaspoon vanilla   Instructions 1. Use a double boiler, or snugly nest a 2- to 3-quart metal bowl in a 2- to 3-quart pan. Add 1 inch water to base of double boiler or pan. Bring to boiling over high heat. 2. Meanwhile, in a bowl or the top of a double boiler, combine egg white, sugar, 2 tablespoons water, and cream of tartar. Beat with a portable mixer until blended. Nest over boiling water; immediately reduce heat to maintain a gentle simmer. With mixer on medium speed, beat icing until it holds peaks that curve slightly, 5 to 7 minutes (overcooked, the icing gets grainy). 3. At once, remove icing from hot water. Mix in vanilla. Use, or if making up to 1 hour ahead, set pan or bowl in cool water to stop cooking, and cover airtight.   Nutritional Information Per 1/4 cup: 51 cal., 0% (0 cal.) from fat; 0.4 g protein; 0 g fat (0 g sat.); 13 g carbo (0 g fiber); 7 mg sodium; 0 mg chol.