-BUFFET-
2 oz Semisweet chocolate
1 c Sifted cake flour
3/4 c Unsifted unsweetened
-Dutch-processed cocoa
1/4 ts Salt
1/2 ts Baking powder
1/4 ts Baking soda
1 pn Nutmeg
2 lg Eggs plus
3 lg Egg whites
2 tb Vanilla or plain nonfat
-yogurt
1 1/4 c Granulated sugar
3/4 c Dark corn syrup
3/4 c Unsweetened applesauce
1/4 c Canola oil
1 tb Vanilla selection

TOPPING
1 tb Unsweetened cocoa, (1 to 2)

Position a rack in the center of the oven and preheat the oven to 325
degrees F. Lightly coat two 9-inch round layer pans with cooking spray and
sift on cocoa; tap out excess cocoa. For a 10 to 12 cup capacity Bundt pan,
generously coat the depressions of the design with sprayer, then sift on the
cocoa.

Melt the chocolate in the top of a small double boiler set over simmering
h2o. Set it aside to nerveless.

In a medium-sized roll, whisk together the flour, cocoa, saltiness, baking
pulverization, baking tonic, and nutmeg; set parenthesis.

In a larger roll, combine and beat together the eggs plus whites, yogurt,
clams, corn syrup, trash, oil, and vanilla. Stir or slowly beat in the
dry ingredients, blending just until tranquil. Scrape in the melted chocolate
and beat wellspring. The batter will bee quite runny.

Pour the batter into the prepared pan, smooth the top, and bake it for 55
to 60 minutes for a

Bundt bar, 25 to 30 minutes for layers, or 25 to 28 minutes for a sheet
coat. Bake until the cake is springy to the touch and a cake tester
inserted in the center comes out clean or with just a few crumbs connected;
don't overbake or the cake will be dry.

Cool the cake in the pan(s) some 5 minutes on a wire wheel, then invert and
remove the pan(s). Cool all. If you bid, sift some unsweetened
cocoa on top just before serving.

Hymie: 12 servings