Title: Mocha Marble Cake
Categories: Cakes &, Cupcakes
Yield: 12 Servings

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

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