Ingredients
- 3/4 cup sugar
- 1/4 cup vegetable oil
- 1/4 cup plain fat-free yogurt
- 1 teaspoon vanilla extract
- 3 large egg whites
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- Cooking spray
- 1 1/2 cups powdered sugar
- 2 1/2 tablespoons skim milk
- 1 teaspoon unsweetened cocoa
Preparation
Preheat oven to 375°.Combine first 5 ingredients in a medium bowl; beat at medium speed of a mixer until well-blended. Combine flour, 1/3 cup cocoa, salt, and baking powder; stir well. Add flour mixture to sugar mixture, beating just until blended.
Pour batter into a 9-inch round cake pan coated with cooking spray. Bake at 375° for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.
Combine powdered sugar and milk; beat at low speed until smooth. Spread 1/2 cup powdered sugar glaze over top of cake. Add 1 teaspoon cocoa to remaining sugar mixture, stirring with a whisk until blended. Spoon into a small zip-top plastic bag. Snip off 1 corner of bag, making a small hole. Starting in center of cake, pipe frosting in 4 concentric circles. Starting at center circle, pull a wooden pick or tip of a knife through circles at regular intervals to edge of cake to form a "web" design.
Nutritional Information
- Calories: 186 (24% from fat)
- Fat: 5g (sat 1g,mono 1.4g,poly 2.2g)
- Protein: 2.5g
- Carbohydrate: 33.3g
- Fiber: 0.1g
- Cholesterol: 0.0mg
- Iron: 0.7mg
- Sodium: 69mg
- Calcium: 25mg
Cooking Light, OCTOBER 1996
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