Heat oven to 350?. Coat a 13x9x2 pan with oil spray and a little bit of flour.
Stir together sugar, flour, cocoa, baking powder, and baking soda in a large bowl. Add egg whites, milk, oil, and vanilla. Beat on medium speed of mixer for 2 minutes. Stir in water (it will look unpleasant at first, but trust me...) Pour batter evenly into prepared pan.
Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack. Cool completely.
To prepare the icing, combine sugar and cocoa in a small bowl. Stir, adding vanilla and milk 1 tablespoon at a time, until icing is the desired spreadable consistency.
Decorate the cake once it is completely cooled.
For cupcakes, bake for 20-25 minutes. Pouring this thin batter into cupcake tins can be a challenge!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (91g)|
|Recipe Makes: 18 Servings|
|Calories from Fat: 62 (26%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 0.3mg||0 %|
|Sodium 124.3mg||4 %|
|Potassium 146.6mg||4 %|
|Total Carbohydrate 44.9g||13 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 43.1g|
|Protein 3.3g||5 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 243
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