Chocolate Velvet Pound Cake With Chocolate Glaze

-GLAZE-
1/3 c Light brown sugar
1/4 c Unsweetened Dutch process
-cocoa powder
1/3 c Lowfat milk
1/4 ts Vanilla
6 c Fluted tube pan sprayed with
-vegetable
; oil spray

Preheat oven to 350 degrees. Position rack in lower third of the
oven. On low speed with an electric mixer, mix the sugar, flour,
cocoa, baking powder, baking soda, and salt until thoroughly combined.

Add the softened butter, whole egg, and egg whites. Set a timer for 2
minutes as you begin beating on medium speed. As soon as the dry
ingredients are moistened, increase the speed to high and continue
mixing until the 2 minutes are up. Stir the optional espresso powder
into the yogurt, if you are using it. Add the yogurt and vanilla to
the batter. Beat at high speed for exactly 2 more minutes.

Scrape the batter into the pan. Bake 3035 minutes or just until a thin
wooden skewer inserted in the center of the cake comes out clean. Do
not over bake. Cool in the pan on a wire rack for ten minutes before
unmolding on the rack to cool completely. Serve sprinkled with
powdered sugar.

Make the Glaze: In a small heavy bottomed saucepan, combine the brown
sugar with the cocoa. Use a wooden spoon to stir in just enough milk
to form a smooth paste. Stir in the remaining milk. Cook over medium
heat until mixture simmers, and finally begins to boil, stirring

constantly and scraping the sides and bottom edges of the saucepan
religiously. Boil gently for 1 1/2 minutes, stirring constantly to
prevent burning. Off heat, stir in vanilla. Cool to room temperature.
Spoon glaze over cake.

Yield: 12 servings.

NUTRITIONAL INFORMATION PER SERVING: 209 calories; 5.4 grams of fat

(23 percent calories from fat); 3.78 g protein; 37.2 g carbohydrates;
28.8 mg cholesterol.