Black and White Cake

Does anyone have some almond extract I could borrow? Right now? Just pass it on, through your computer screen. I didn't realize I didn't have any until I had to add it - as the very last ingredient. Grrr. Anyone else do this? All the way through the making I waxed poetic on the virtues of this recipe (yes, I talk to the dog). You feel like a creamy-buttermilky-chocolatey cake? You can make this (and be eating it!) in less time than it takes to jet to the store. It's lower fat, too - the almond extract makes it rich without all the heaviness. Sigh. I did think creatively (desperate soul that I was) and have added some instant coffee granules to the chocolate batter to make the flavor more complex. I'm sure my family won't mind, either (after all, it does have sugar in it). 

Below is the true recipe. Just don't forget the almond extract.

Black and White Cake, adapted from Cooking Light

cooking spray

2 t. flour

6 tbs. butter

1 c. sugar

1 1/2 t. vanilla extract

4 large egg whites

3/4 c. buttermilk (lowfat)

1/2 t. salt

1/2 t. soda

1 1/2 c. flour

3 tbs. unsweetened cocoa

1/4 t. almond extract

1. Preheat oven to 350 degrees. 

2. Coat an 8-inch square baking pan with cooking spray, and dust with 2 t. flour.

3. Place the butter in a large microwave safe bowl. Cover and microwave on high until butter melts. Add sugar, stirring with a whisk. Add vanilla and egg whites, stir well. Stir in the buttermilk, salt and baking soda. Spoon 1 1/2 c. flour into measuring cups and level. Add flour to mix, stirring just until blended (do not overstir). Spread half of batter into prepared pan. Add cocoa and almond extract to remaining batter, stir well with a whisk. Slowly pour the chocolate batter over the batter in pan.

4. Bake at 350 degrees for 30 minutes or until done (test with wooden pick). Cool for 10 minutes in pan on a wire rack. Cut into squares. Yield: 9 servings