3/4 c Granulated Sugar
1/4 c Vegetable Oil
1/4 c Plain Nonfat Yogurt
1 ts Vanilla Extract
3 lg Egg Whites
1/2 c All-Purpose Flour
1/3 c Unsweetened Cocoa
1/4 ts Salt
1/4 ts Baking Powder
Vegetable Cooking Spray
1 1/2 c Powdered Sugar
1 1/2 tb Skim Milk
Preheat oven to 375?. combine first 5 ingredients in a medium bowl;
beat at medium speed of a mixer until well-blended. Combine flour,
1/2 cup cocoa, salt, and baking powder; stir well. Add flour mixture
to sugar mixture, beating just until blended . Pour batter into
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 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 corner of bag, making a
small hole.
Starting in the center of the cake, pipe frosting in 4 concentric
circles. Starting at center circle, pull a wooden toothpick or tip of
a knife through circles at regular intervals to edge of cake to form
a “web” design.
Yields
12 servings