Low Fat Chocolate Cake
12 servings 3gms fat per

1 cup evaporated skim milk (not sweetened condensed)
3/4 cup cocoa powder
1 cup unsweetened applesauce
1 tbsp vanilla
2 cups flour
1 1/2 cups sugar, divided
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 egg whites (large) at room temperature

Preheat oven to 350*F. Spray 9X13 pan with vegetable cooking oil spray and dust with flour.
Heat the evaporated milk in a medium size saucepan until barely simmering. Remove from the heat and whisk in the cocoa until thickened and almost smooth(some tiny lumps will remain.) Let stand 2-3 minutes to cool slightly. Whisk in the applesauce and vanilla.
Mix the flour, 1 1/4 cups of the sugar,baking powder, baking soda, and salt in a large bowl.
Beat the egg whites in a medium sized bowl with an electric mixer until thick and foamy. Gradually beat in the remaining 1/4 cup of sugar and continue beating until stiff peaks form when the beaters are lifted.
Pour the cocoa mixture over the flour. Stir just until blended.
With a rubber spatula, gently stir about a quarter of the egg whites into the flour mixture. Fold in the remaining egg whites until no white streas remain. Pour into the prepared pan.
Bake for 25-30 minutes, or until a toothpick inserted near the center comes out clean and the edges begin to pull away from the sides.
Frost if desired.