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(This cake is a rich delicious chocolate cake you can eat without feeling quilty about eating a lot of fat and cholesterol.)

1 c. sifted cake flour
1/3 c. unsweetened cocoa
1 tsp. baking soda
1 tsp. baking powder
6 lg. egg whites
1 1/3 c. firmly packed brown sugar
1 c. unflavored nonfat yogurt
1 tsp. vanilla
Powdered sugar

Mix flour, cocoa, baking soda and baking powder. In a large bowl, beat egg whites; add brown sugar, yogurt and vanilla and blend well. Stir in flour mixture and beat until evenly moistened.

Pour batter into a nonstick 8-inch square pan (or coat lightly with cooking oil spray or salad oil, and dust with flour). Bake in 350 degree oven until cake springs back when lightly pressed in center, 30-40 minutes.

Let cake cool 15 minutes, then invert it onto serving plate. Sift powdered sugar over cake if desired.

Makes 8 servings.

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