Mexican Chocolate Cake

Finally updating with a new recipe. Not really a new recipe to me, though. This Mexican Chocolate Cake is an old, easy standby that's not only super yummy, but also lower in calories and fat than most cakes (most desserts, in general). This makes it vastly different from the other recipes in my blog!

I made the cake for a Cinco de Mayo potluck lunch at the office and had one request for the recipe and multiple compliments on the cake, so what better way to start back on the blog?

The recipe is from my Lighten Up! 5-Ingredient Less Fat Recipes cookbook.

Ingredients (cake):

• 5 egg whites
• 2 1/2 c. unsweetened cinnamon applesauce
• 1 reduced fat chocolate cake mix
• 2 tsp. vanilla
• 1 tsp. cinnamon
  

1. Beat egg whites with electric mixer until foamy.
2. Mix in applesauce.
3. Add dry cake mix, vanilla, and cinnamon.
4. Mix at medium speed for 1 minute.
5. Spread in sprayed and floured 9" x 13" pan.

Ingredients (topping:)

• 2 tbsp. sugar
• 3/4 tsp. cinnamon

1. Mix topping ingredients and sprinkle on top.
2. Bake at 350 for 25 to 30 minutes.
12 servings; per serving: 220 calories, 3g fat

Sissy's Variations: I can never seem to find unsweetened cinnamon applesauce, so I just use plain unsweetened and add cinnamon until I think it looks right. Sorry, measurement! I also just spray the pan with cooking spray, but don't flour and have never had an issue with sticking.