Recipe - To Die For Chocolate Mocha Cake

One half cup Cocoa
1 tablespoon Instant coffee
2/3 cup Boiling water
8 tablespoon Reducedcalorie margarine
1 One half cup Sugar
One fourth cup Honey
1 Egg yolk
1 teaspoon Vanilla extract
1 cup Lowfat vanilla yogurt
1 tablespoon Cornstarch
2 cup Flour
1 teaspoon Baking soda
1 One half teaspoon Baking powder
2 Egg whites
1 pn Cream of tartar

GLAZE
1/3 cup Cocoa
One fourth 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 alarge 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 chocolatehoney
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
4555 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 th cake. Serves 12. Per serving: 309 calories, 18
mg. cholesterol, 6 g. fat. Mc formatting by bobbi744@sojourn.com

Recipe by: Lansing State Journal, Chris SagollaFlood, Healthy Habits

Posted to Digest eatlf.v097.n041 by Roberta Banghart
bobbi744@sojourn.com on Feb 12, 1997.