---------------------------DOROTHY CROSS TMPJ72B---------------------------
1/3 c Unsalted butter
3 tb Vegetable oil, preferably
- canola oil
3 1/2 c Sifted cake flour
1 1/2 ts Baking powder
1/2 ts Salt
2 c + 2 T sugar
1 lg Egg
2 lg Egg whites
1 tb Pure vanilla extract
2 dr Pure almond extract
3/4 c Nonfat plain yogurt
1/4 c Skim milk
2 1/2 tb Unsweetened cocoa powder
(Dutch-process or
American-style)
Preheat oven to 350 degrees. Coat a 12-cup tube pan with nonstick cooking
spray. If pan does not have removable bottom, insert a ring of wax paper
cut to fit pan bottom. Dust pan with flour, tapping out excess.
In a small heavy saucepan, melt butter over medium heat; cook gently
until butter is just nutty brown, 3 to 5 minutes. Immediately remove from
burner. Transfer butter to a small metal bowl and add oil. Freeze
butter-oil mixture until firm but not hard, about 15 minutes.
Sift together flour, baking powder and salt onto wax paper. In a large
mixing bowl, combine the butter-oil mixture, sugar, whole egg and egg
whites; beat with an electric mixer on medium speed until very light and
well blended, about 4 minutes. Blend in vanilla and almond extracts. With
the mixer on low speed, beat in half of the dry ingredients just until
incorporated. Beat in yogurt and milk, then remaining dry ingredients just
until smoothly incorporated; do not overbeat.
Place cocoa in a medium-sized bowl. Pour 3 Tbsp. very hot water over
cocoa, stirring until completely smooth.. Measure out 1-1/4 cups cake
batter. Slowly stir butter into pan. Spoon cocoa batter over vanilla
batter, forming pools on surface. Top with pools of remaining vanilla
batter. Rum a table knife deeply through batters to create marbling. Rap
pan sharply on counter several times to eliminate air pockets produced by
marbling.
Bake for 50 to 65 minutes, or until a toothpick inserted in the thickest
part comes out clean and top springs back when lightly pressed. Transfer
pan to wire rack and let stand until cake is cool. Run a knife around pan
sides and around center tube to loosen cake. Transfer to a cake plate.
Serves 16. The "sour cream" in this recipe is actually nonfat yogurt. Like
moistness and helps to tenderize, but unlike sour cream it contributes no
fat. 258 calories per serving: 7 grams fat; 120 mg sodium; 25 mg
cholesterol. Source: Eating Well Magazine - Sept/Oct., 1993 DOTTIE, in
Irvine, CA 9/94
