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 |