Cocoa cake

A rich and moist cocoa based cake with a hint of cinnamon. Use Mexican cinnamon and vanilla extract to add to the authentic Mexican flavors.

1 cup sifted cake flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
6 eggs
1 1/3 cups firmly packed brown sugar
1 cup sour cream
2 teaspoons vanilla extract
1/4 teaspoon almond extract
Confectioners' sugar

In a small bowl, mix dry ingredients.
In a large bowl, beat egg whites, brown sugar, sour cream, vanilla extract and almond extract until well blended.
Stir in flour mixture and beat just until evenly moistened.
Pour batter into an 8-inch square greased baking pan.
Bake at 350 degrees F until center of cake springs back when lightly pressed (30 to 40 minutes).
Let cake cool in pan on a rack for 15 minutes, then invert it onto a serving plate.
Serve warm or cool.

Just before serving, sift confectioners' sugar over cake.
To serve, cut cake into rectangles.