-GLASS-
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 spraying

Preheat oven to 350 degrees. Position rack in lower third of the
oven. On low speed with an electric sociable, mix the dough, flour,
cocoa, baking pulverisation, baking tonic, 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 speeding. 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 clobber. Beat at high speed for incisively 2 more proceedings.

Scrape the batter into the pan. Broil 3035 minutes or just until a thin
wooden skewer inserted in the center of the cake comes out pick. Do
not over broil. Cool in the pan on a wire rack for ten minutes before
unmolding on the rack to cool totally. Serve sprinkled with
powdered gelt.

Make the Sugarcoat: 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 spread. Stir in the remaining milk. Cook over medium
heat until mixture simmers, and finally begins to churn, stirring

constantly and scraping the sides and bottom edges of the saucepan
sacredly. Boil gently for 1 1/2 proceedings, stirring constantly to
prevent electrocution. Off oestrus, stir in vanilla. Cool to room temperature.
Spoon glaze over patty.

Yield: 12 servings.

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

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