To Die For Chocolate Mocha Cake

1/2 cup cocoa
1 tablespoon instant coffee
2/3 cup boiling water
8 tablespoons reduced-calorie margarine
1 1/2 cups sugar
1/4 cup honey
1 egg yolk
1 teaspoon vanilla extract
1 cup lowfat vanilla yogurt
1 tablespoon cornstarch
2 cups flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
2 egg whites
1 pinch cream of tartar

***GLAZE***

1/3 cup cocoa
1/4 cup evaporated skim milk
1 cup confectioner's sugar
1 teaspoon vanilla extract

Preheat oven to 350 F. Spray a 9" tube pan with nonstick spray and dust with flour. In a large bowl, mix the cocoa, coffee and boiling water; add the margarine and stir until melted. Stir in the sugar, honey, egg yolk, and vanilla until blended. In another bowl, combine the cornstarch with 1/4 cup yogurt, then stir in the rest of the yogurt. Add to chocolate-honey mixture.

Sift together flour, baking soda and baking powder and add to the wet mixture. Stir well.

With an electric mixer, beat the egg whites until frothy. Add the cream of tartar and continue to beat until stiff. Fold the egg whites gently into the batter. Pour the batter into the pan. Bake for 45-55 minutes or until a toothpick inserted comes out clean. Cool for 30 minutes on a rack. Unmold and cool to room temperature. Combine all the glaze ingredients in a bowl. Mix thoroughly and let stand 5 minutes. Spread the glaze over the top of the cake.

Serves 12.

AUTHOR: Charl