Ingredients Jump to Instructions ↓

  1. 1 1/2 cups sifted cake flour, divided

  2. 1/4 cup firmly packed brown sugar

  3. 2 tablespoons reduced-calorie margarine

  4. 1/4 cup flaked coconut

  5. 1/4 cup chopped pecans

  6. 3/4 cup sugar

  7. 1/4 cup unsweetened cocoa

  8. 3/4 teaspoon baking soda

  9. 1/8 teaspoon salt

  10. 1/3 cup plus 2 tablespoons nonfat buttermilk

  11. 2 tablespoons vegetable oil

  12. 1/2 teaspoon vanilla extract

  13. 2 egg whites, lightly beaten vegetable cooking spray

Instructions Jump to Ingredients ↑

  1. Instructions Combine 1/4 cup flour and brown sugar in a small bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Add coconut and pecans; stir well. Set aside. Combine remaining 1 1/4 cups flour, sugar, cocoa, baking soda, and salt in a large bowl; stir well. Make a well in center of mixture. Combine buttermilk, vegetable oil, vanilla extract, and egg whites in a bowl; add to dry ingredients. Stir just until dry ingredients are moistened. Coat an 8-inch square baking pan with cooking spray. Spoon batter in and top with pecan mixture. Bake at 350 F for 30 minutes or until a wooden toothpick inserted in center comes out clean. Cool 10 minutes in pan on wire rack. Yield: 9 servings (about 239 calories per 2 1/2-inch square; cut size allows for some shrinkage of cake in pan).


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