Wholesome Chocolate Cake

I took a very classic chocolate cake recipe, made some healthy changes and other changes to improve the quality of the end result. I find this cake moist and decedent. I hope you do too.

• Butter Flavored Cooking Spray
• 1-1/2 cups White Whole Wheat flour
• ¼ cup Corn Starch
• 2 cups sugar
• 3/4 cup Unsweetened Cocoa Powder
• 1-1/2 teaspoons Baking Powder
• 1-1/2 teaspoons Baking Soda
• 1/2 teaspoon Salt
• 1/3 cup Liquid Egg Whites
• 1 cup Fat Free Milk
• 1/2 cup Fat Free Plain Yogurt
• 2 teaspoons Vanilla Extract
• 1 cup hot water

Heat oven to 350°F. Spray two 9-inch round baking pans or 9X13 inch pan with butter flavored cooking spray.

Combine flour and corn starch in a clean and dry blender or food processor. Grind to a finer consistency for about 30 seconds. Without opening it, tap processor so the flour dust settles. Add sugar, cocoa, baking powder, baking soda and salt to a sifter. Add flour mixture and sift into a bowl. Add egg whites, milk, yogurt and vanilla. Beat on low speed until flour in well mixed in. Then beat on medium speed for about 2 minutes. Stir in hot water.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Let cool for about 10 minutes before transferring to a wire rack. Make sure cake cools completely before trying to frost.

If you try this recipe, please let me know what you think.