Stephanie's Lo-Fat Chocolate Cake

Preheat to 350° and grease and flour 13 x 9-inch pan. Heat evaporated milk in a medium saucepan until barely simmering. Remove from heat, whisk in cocoa until smooth, let cool minutes.

1 1/4 cups sugar, baking powder, baking soda and salt in large bowl.

Beat egg whites with electric on high until thick and foamy.

Beat in remaining

1/4 cup sugar until stiff peaks form.

With spatula mix 1/4 egg whites into flour mixture.

Fold in remaining egg whites until streaks remain.

Bake at 350° for 45 minutes or until pick inserted near center comes out clean. This cake has less than 6 grams of fat.