| 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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