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Reviewed Instant Chocolate Cake

Mar 27, 2012 in Food Network Community Toolbox on

If you whip the white of the egg with a fork until it peaks, then add to the rest of the ingredients, you can avoid the baking soda addition everyone is suggesting, and achieve a much more moist and silky texture. (The egg white acts as a rising agent) With this added step, you have also worked off at least 1/2 the calories, we hope!""

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