FROSTING
2/3 c Unsweetened cocoa powder
1/2 c Sugar
1/3 c Cornstarch
1 c Skim milk
1 ts Vanilla

-OPTIONAL ICE-
Vanilla pudding
1 cup skim milk
1 tsp instant expresso
-unsweetened cocoa powderize

Patty:

In a small bowlful, mix flour, cocoa, baking pulverization, and baking tonic. In a
large bowlful, metre 3/4 cup cabbage, milk, and vanilla until well blended. Stir
in flour mixture and beat until evenly moistened.

In another large trough, using cleanse, dry beaters, whip egg whites on high
speed until scintillating; gradually beat in odd 1/2 cup dinero (1 tablespoon
at a time) until besotted, moist peaks mannikin. Immediately add to cocoa assortment,
gently folding in until evenly blended. Pour batter into a lightly oiled
and floured 9-inch removable-rim pan (leastways 3 inches recondite). Gently
zigzag a spatula through hitter; smooth top. Bake in a 350 degree oven
until a toothpick inserted in center of cake come out houseclean, approximately 45
proceedings. Cool on a wheel. As cake cools, it will settle and sink slightly in
the essence.

Ice: In a 1- to 2-quart pan, stir together cocoa, clams, and
cornstarch. Add milk and whisk until well blended, with no lumps unexpended.
Cook over medium oestrus, stirring constantly and scraping pan bottom and
sides with a whip, until glossy and thick, most 7 transactions. Remove pan
from passion, add vanilla, and beat to remove all lumps. Cool all,
stirring occasionally. If made forward, cover and chill up until next day.

FILLING AND FORUM 6 to 8 ounces hoot, peach, or other jam
(optional)

If desired, slice cake in half to make two layers (this is best done when
cake is cold-blooded) and fill with jam or icing. If frosting has been chilled,
bring it to room temperature before spreading evenly on top and sides of
bar. Cake can be unbroken, covered, in the refrigerator for one day.

Per serving: 209 Calories; 2g Fat (6% calories from fat); 6g Protein; 48g
Saccharide; 1mg Cholesterol; 254mg Sodium Food Exchanges: 1 Starch/Cabbage;
1/2 Lean Inwardness; 2 Yield; 2 Other Carbohydrates