Cocoa Sigh Cake

FROSTING
2/3 c Unsweetened cocoa powder
1/2 c Sugar
1/3 c Cornstarch
1 c Skim milk
1 ts Vanilla

-OPTIONAL FROSTING-
Vanilla pudding
1 cup skim milk
1 tsp instant expresso
-unsweetened cocoa powder

Cake:

In a small bowl, mix flour, cocoa, baking powder, and baking soda. In a
large bowl, beat 3/4 cup sugar, milk, and vanilla until well blended. Stir
in flour mixture and beat until evenly moistened.

In another large bowl, using clean, dry beaters, whip egg whites on high
speed until frothy; gradually beat in remaining 1/2 cup sugar (1 tablespoon
at a time) until stiff, moist peaks form. Immediately add to cocoa mixture,
gently folding in until evenly blended. Pour batter into a lightly oiled
and floured 9-inch removable-rim pan (at least 3 inches deep). Gently
zigzag a spatula through batter; smooth top. Bake in a 350 degree oven
until a toothpick inserted in center of cake come out clean, about 45
minutes. Cool on a rack. As cake cools, it will settle and sink slightly in
the center.

Frosting: In a 1- to 2-quart pan, stir together cocoa, sugar, and
cornstarch. Add milk and whisk until well blended, with no lumps remaining.
Cook over medium heat, stirring constantly and scraping pan bottom and
sides with a whisk, until glossy and thick, about 7 minutes. Remove pan
from heat, add vanilla, and beat to remove all lumps. Cool completely,
stirring occasionally. If made ahead, cover and chill up until next day.

FILLING AND ASSEMBLY 6 to 8 ounces raspberry, apricot, or other jam
(optional)

If desired, slice cake in half to make two layers (this is best done when
cake is cold) and fill with jam or frosting. If frosting has been chilled,
bring it to room temperature before spreading evenly on top and sides of
cake. Cake can be kept, covered, in the refrigerator for one day.

Per serving: 209 Calories; 2g Fat (6% calories from fat); 6g Protein; 48g
Carbohydrate; 1mg Cholesterol; 254mg Sodium Food Exchanges: 1 Starch/Bread;
1/2 Lean Meat; 2 Fruit; 2 Other Carbohydrates