Fat Free Chocolate Cake
1 1/2 c. all-purpose flour
1 c. granulated sugar
1/4 c. Rumford Corn Starch
1/3 c. dry cocoa powder
1/2 tsp. Clabber Girl Baking Soda
1/2 tsp. salt
4 egg whites
1/2 c. light corn syrup
1 c. water
In a large bowl; combine flour, sugar, Rumford Corn Starch, cocoa, Clabber Girl Baking Soda, and salt. In a medium bowl, beat together egg whites, corn syrup, and water. Add to dry ingredients and mix until well blended.
Pour into a 9-inch square baking pan which has been treated with non-stick cooking spray.
Bake at 350 degrees F. for 25 to 30 minutes, until cake springs back when lightly touched in center.
Cool on wire rack for 10 minutes, remove from pan and place on wire rack until cooled. Dust top with confectioner's sugar.