Buttermilk-Chocolate Cake

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.3 teaspoon baking soda 
• 1.5 cups cake flour sifted
• 9 servings warm chocolate glaze 
• 1 large eggs 
• 2 large egg whites 
• 0.5 cup buttermilk low-fat
• 0.3 teaspoon salt 
• 0.3 cup stick margarine softened
• 1 cup sugar 
• 0.3 cup cocoa unsweetened
• 0.5 teaspoon vanilla extract 
• 0.3 cup water 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• cake form
• measuring cup

Directions

1. Preheat oven to 35
2. Beat sugar, butter, and vanilla in a large bowl at medium speed of a mixer until well-blended (about 5 minutes).
3. Add egg whites and egg, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife.
4. Combine flour, cocoa, baking powder, and salt in a small bowl, stirring well with a whisk.
5. Combine buttermilk, water, and baking soda.
6. Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture.
7. Pour into a 9-inch round cake pan coated with cooking spray.
8. Bake at 350 for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool completely on a wire rack.
9. Spread glaze over cake.