| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Chicago | Cakes &, Cupcakes | 12 | Servings |
INGREDIENTS
| 2 | c | Cake flour |
| 1 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1/3 | c | Unsweetened cocoa; preferably Dutch |
| 1 1/3 | c | Sugar |
| 1/4 | c | Water |
| 1 | ts | Instant espresso powder |
| 4 | tb | Unsalted butter; or margarine |
| 1 | lg | Egg |
| 1 | lg | Egg white |
| 1 | c | Nonfat plain yogurt |
| 2 | ts | Vanilla extract |
| Powdered sugar; for garnish |
INSTRUCTIONS
Preheat oven to 350¡. Coat a small (10 cup) bundt pan or an 8-cup loaf pan with non-stick cooking spray; lightly dust with flour, tapping out any excess. Sift together flour, baking powder, baking soda and salt; set aside. Stir together cocoa powder, 1/3 cup of the sugar, water and espresso powder; set aside. Beat butter with an electric mixer on high speed for 1 minute. Add remaining 1 cup sugar and beat 1 minute more. Mixture will by dry and grainy. With mixer on low speed, slowly add egg and egg white. Beat on high speed for 2 minutes. Reduce mixer speed to low; alternately add flour mixture, yogurt and vanilla in thirds, mixing lightly. Remove 1 1/2 cups batter; stir cocoa mixture into this portion of the batter. Spoon about 3/4 of the white batter into the prepared pan. Spoon alternating dollops of chocolate and white batters over batter in pan, then use a butter knife to marble the batters together. Bake until a toothpick inserted in the center comes out clean - about 45 - 50 minutes if baking in a bundt pan or 50 - 55 minutes if baking in a loaf pan. Cool in pan for 10 minutes, then loosen from the sides of the pan and invert onto a cooling rack. Cool completely. Garnish by sifting powdered sugar over cake at serving time. Source: Chicago Tribune Good Eating Section, July 24 1996. Posted to EAT-L Digest 24 Jul 96 Date: Wed, 24 Jul 1996 23:11:06 -0600 From: Ilene Warfield <ilenewar@STARNETINC.COM>
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