MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Midnight Chocolate Cake
Categories: Cooking, Live
     Yield: 1 Servings

          Butter-flavor no-stick
          -cooking spray
          Unsweetened Dutch-processed
          -cocoa; for dusting the
          -pan(s)

MMMMM---------------------------BATTER--------------------------------
     2 oz Semisweet chocolate
     1 c  Cake flour; sifted
   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 extract

MMMMM--------------------------TOPPING-------------------------------
     1 tb Unsweetened cocoa; up to 2 tb

 Position a rack in the center of the oven and preheat the oven to
 325 F. Lightly coat two 9" 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
 spray, then sift on the cocoa.

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

 In a medium-sized bowl, whisk together the flour, cocoa, salt, baking
 powder, baking soda, and nutmeg; set aside.

 In a larger bowl, combine and beat together the eggs plus whites,
 yogurt, sugar, corn syrup, applesauce, oil, and vanilla. Stir or
 slowly beat in the dry ingredients, blending just until smooth.
 Scrape in the melted chocolate and beat well. 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 cake, 25 to 30 minutes for layers, or 25 to 28 minutes for a
 sheet cake. 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 attached; don't overbake or the cake will be dry.

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

 Notes: (Courtesy of Let Them Eat Cake, by Susan Purdy)

 Recipe by Cooking LIve Show #CL8821

 Posted to MC-Recipe Digest V1 #490 by Angele Freeman
 <[email protected]> on Mar 1, 1997.

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