Preheat oven to 350?. Coat a small (10 cup) bundt pan or an 8-cup loaf pan with non-stick cooking spray; lightly dust with flour, tapping out any excess. Sift together flour, baking powder, baking soda and salt; set aside. Stir together cocoa powder, 1/3 cup of the sugar, water and espresso powder; set aside. Beat butter with an electric mixer on high speed for 1 minute. Add remaining 1 cup sugar and beat 1 minute more. Mixture will by dry and grainy. With mixer on low speed, slowly add egg and egg white. Beat on high speed for 2 minutes. Reduce mixer speed to low; alternately add flour mixture, yogurt and vanilla in thirds, mixing lightly. Remove 1 1/2 cups batter; stir cocoa mixture into this portion of the batter. Spoon about 3/4 of the white batter into the prepared pan. Spoon alternating dollops of chocolate and white batters over batter in pan, then use a butter knife to marble the batters together. Bake until a toothpick inserted in the center comes out clean - about 45 - 50 minutes if baking in a bundt pan or 50 - 55 minutes if baking in a loaf pan. Cool in pan for 10 minutes, then loosen from the sides of the pan and invert onto a cooling rack. Cool completely. Garnish by sifting powdered sugar over cake at serving time. Source: Chicago Tribune Good Eating Section, July 24 1996. Posted to EAT-L Digest 24 Jul 96 Date: Wed, 24 Jul 1996 23:11:06 -0600 From: Ilene Warfield
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|Serving Size: 1 Serving (214g)|
|Recipe Makes: 12|
|Calories from Fat: 228 (29%)|
|Amt Per Serving||% DV|
|Total Fat 25.3g||34 %|
|Saturated Fat 15.5g||78 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 79.9mg||25 %|
|Sodium 113.6mg||4 %|
|Potassium 247.4mg||7 %|
|Total Carbohydrate 135.5g||40 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 132.1g|
|Protein 9.9g||14 %|
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Calories per serving: 792
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