Mexican Cocoa Cake

Directions

1. 1
   In a small bowl, mix flour, cocoa, baking soda, baking powder, and cinnamon.
2. 2
   In a large bowl, beat egg whites, brown sugar, yogurt, vanilla, and almond extract until well blended.
3. 3
   Stir in flour mixture and beat just until evenly moistened.
4. 4
   Pour batter into an 8-inch-square nonstick (or greased regular) baking pan.
5. 5
   Bake in a 350-degree F oven until center of cake springs back when lightly pressed (30 to 40 minutes).
6. 6
   Let cake cool in pan on a rack for 15 minutes; then invert it onto a serving plate.
7. 7
   Serve warm or cool.
8. 8
   If made ahead, wrap cooled cake airtight and store in a cool place until next day (freeze for longer storage).
9. 9
   Just before serving, sift powdered sugar over cake.
10. 10
    To serve, cut cake into wedges or rectangles.
11. 11
    If desired, sift more powdered sugar over each serving; then top with Spiced Cream, if desired.