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Chocolate Citrus Cake

Chocolate Citrus Cake

  • PRINT

Ingredients

  Amount Per Serving % DV *
Calories160
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg8% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g4% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron6% DV
  Amount Per Serving % DV *
Calories160
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg8% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g4% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron6% DV
  • 5 egg whites
  • 1-1/4 cups light brown sugar packed
  • 3/4 cup plain nonfat yogurt
  • 1/4 teaspoon lemon extract
  • 3/4 cup all-purpose flour
  • 1/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 to 1/2 teaspoon freshly grated lemon peel
  • 2 teaspoons powdered sugar
  • Frozen light non-dairy whipped topping , thawed (optional)

Directions

  • 1. Heat oven to 350°F. Spray 9-inch square baking pan with nonstick cooking spray.
  • 2. Combine egg whites, brown sugar, yogurt and lemon extract in large bowl; beat on medium speed or electric mixer until well blended. Stir together flour, cocoa, baking powder and baking soda; gradually add to sugar mixture, beating until well blended. Stir in lemon peel. Pour batter into prepared pan.
  • 3. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire rack. Cool completely.
  • 4. Sift powdered sugar over top. Store, covered, at room temperature. Serve with whipped topping, if desired. Makes 10 servings.
  • CHOCOLATE ORANGE CAKE: Substitute 1/4 teaspoon orange extract and 1/2 teaspoon freshly grated orange peel for lemon extract and lemon peel.

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