Basic No-Fat Chocolate Cake Recipe

Applesauce takes over the job of the fat (for moisture). 3/4 c. unsweetened cocoa powder 1 c. unsweetened applesauce 1 tbsp. vanilla extract 2 c. all-purpose flour 1 1/2 c. granulated sugar 1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt Whites from 4 lg. eggs, at room temp.

1. Heat oven to 350 degrees. Prepare pans as directed in recipes.

2. Heat evaporated milk in a medium-size saucepan until barely simmering. Remove from heat and whisk in cocoa until thickened and almost smooth (some tiny lumps will remain). Let stand 2 to 3 minutes to cool slightly. Whisk in applesauce and vanilla.

3. Mix flour, 1 1/4 cups sugar, the baking powder, baking soda and salt in a large bowl.

4. Beat egg whites in a medium-sized bowl with electric mixer on high until thick and foamy. Gradually beat in remaining 1/4 cups sugar until stiff peaks form when beaters lifted.

5. Pour cocoa mixture over flour. Stir just until blended.

6. With a rubber spatula gently stir about 1/4 egg whites into flour mixture. Fold in remaining egg whites until no white streaks remain. Pour into prepared pans.

7. Bake as directed in individual recipes until pick inserted near center comes out clean and, or edges begin to pull away from sides.

8. Cook in pans on wire rack 10 minutes. Turn out on rack (except 13 x 9 inch cake for chocolate mint squares). Turn right side up and let cool completely.