To die for chocolate mocha cake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Cocoa |
| 1 | tablespoon | Instant coffee |
| ⅔ | cup | Boiling water |
| 8 | tablespoons | Reduced-calorie margarine |
| 1½ | cup | Sugar |
| ¼ | cup | Honey |
| 1 | Egg yolk | |
| 1 | teaspoon | Vanilla extract |
| 1 | cup | Low-fat vanilla yogurt |
| 1 | tablespoon | Cornstarch |
| 2 | cups | Flour |
| 1 | teaspoon | Baking soda |
| 1½ | teaspoon | Baking powder |
| 2 | Egg whites | |
| 1 | pinch | Cream of tartar |
| ⅓ | cup | Cocoa |
| ¼ | cup | Evaporated skim milk |
| 1 | cup | Confectioner's sugar |
| 1 | teaspoon | Vanilla extract |
Directions
GLAZE
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 ¼ 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 th cake. Serves 12. Per serving: 309 calories, 18 mg. cholesterol, 6 g. fat. Mc formatting by bobbi744@...
Recipe by: Lansing State Journal, Chris Sagolla-Flood, Healthy Habits Posted to Digest eat-lf.v097.n041 by Roberta Banghart <bobbi744@...> on Feb 12, 1997.