INGREDIENTS

INSTRUCTIONS

Preheat oven to 350'F. Grease (or spray with non-stick cooking spray)
three 8" or 8 1/2" round cake pans.  In a small, heavy saucepan over
lowest heat, melt chocolate, stirring  constantly until smooth; be
careful not to scorch. Set aside. Sift  together flour, cocoa powder,
baking powder, baking soda and salt  onto a sheet of wax paper. In a
large mixer bowl, with mixer set on  medium speed, beat oil, butter and
sugar until very well blended and  fluffy. Beat in chocolate. One at a
time, beat in egg, then whites,  coffee and vanilla until smoothly
incorporated. Gently stir half of  the dry ingredients, then yogurt
into the mixture just until mixed.  Stir in remaining dry ingredients
just until well blended and smooth.  Divide batter among pans,
spreading in edges.  Bake in the middle of the oven for 23-28 minutes,
or until tops are  almost firm when tapped and a toothpick inserted in
the center comes  out moist but clean. Transfer pans to racks and let
stand until  completely cooled. Layers may be wrapped airtight and
frozen for  later use. Let return to room temperature before using. Or
frost cake  and serve immediately, if desired. Makes 10-12 servings.
Nutritional information (with fluffy chocolate frosting): Each serving
contains 342 calories, 10 grams of fat, 2 grams of saturated fat, 25
milligrams of cholesterol, 202 milligrams of sodium. Percentage of
calories from fat: 26.  FLUFFY CHOCOLATE FROSTING: Place egg whites in
a large mixer bowl.  Set the bowl in a large bowl of very hot tap water
and let stand for  10 minutes, stirring occasionally. In a small heavy
saucepan set over  low heat, melt chocolate, stirring constantly, until
smooth; be very  careful not to scorch. Set aside to cool slightly.
Combine the corn syrup, 1/4 cup water and the sugar in a 2-quarter
saucepan, stirring until well blended. Bring to a simmer over
medium-heat heat. Cover and boil for 2 minutes to allow steam to wash
any sugar from pan sides. Uncover and continue simmering, without
stirring, until mixture bubbles loudly and reaches 244-245'F on a
candy thermometer (about 1 1/2 minutes). (To test without a candy
thermometer, drop a teaspoon of syrup into ice water; when cooked to
the proper temperature the syrup will form a firm ball that holds its
shape when squeezed.) Immedately remove pan from heat and set aside.
With mixer set on medium speed, beat egg whites until very frothy and
opaque. Raise speed to high and beat until whites just begin to stand
in soft peaks; be careful not to overbeat. Meanwhile, return syrup to
burner and reheat just to boiling. Beating whites on high speed,
immediately begin pouring boiling syrup in a stream down the side of
the bowl (avoid beaters or syrup will stick to them or be thrown onto
bowl side), pouring rapidly enough that all the syrup is incorporated
in about 15 seconds. Add salt and continue beating on high speed  until
the mixture is stiffened, glossy and cooled to barely warm.  Beat in
vanilla and coffee mixture until evenly incorporated. Sift  powdered
sugar and cocoa onto a sheet of wax paper. A bit at a time,  whisk into
egg-white mixture. Whisk in melted chocolate just until  smoothly
incorporated.  Frost cake immediately, or store frosting airtight for
up to 48 hours.  Frosting may soften and gradually deflate upon longer
standing.  From Tuscon area newspapers, 1994, 3rd quarter, courtest
Mike  Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 371
Calories From Fat: 87
Total Fat: 10g
Cholesterol: 21.9mg
Sodium: 216.6mg
Potassium: 220.1mg
Carbohydrates: 68.3g
Fiber: 2.3g
Sugar: 45.6g
Protein: 6g