Chocolate Velvet Pound Cake With Chocolate Glaze

Serving Size : 1
Ingredients

for prepare Chocolate Velvet Pound Cake With Chocolate Glaze

:

Amount	Measure	Ingredient - Preparation Method
CAKE chocolate velvet pound cake with chocolate glaze
1 1/4	cups	sugar
1	cup	all purpose flour
1/4	cup	plus 2 tablespoons unsweetened Dutch - (alkalized) cocoa
Process chocolate velvet pound cake with chocolate glaze
1/4	teaspoon	baking powder
1/4	teaspoon	baking soda
1/4	teaspoon	salt
4	tablespoons	unsalted butter - softened to room
temperature chocolate velvet pound cake with chocolate glaze
1	large	egg
2	large	egg whites
2	teaspoons	instant espresso powder freeze dried - (optional)
coffee crystals chocolate velvet pound cake with chocolate glaze
1/2	cup	lowfat plain yogurt
1	teaspoon	vanilla
Powdered sugar for dusting optional GLAZE chocolate velvet pound cake with chocolate glaze
1/3	cup	light brown sugar
1/4	cup	unsweetened Dutch process cocoa powder
1/3	cup	lowfat milk
1/4	teaspoon	vanilla
6	cups	fluted tube pan sprayed with vegetable

Preheat oven to 350 degrees. Position rack in lower third of the oven. On low speed with an electric mixer, mix the sugar, flour, cocoa, baking powder, baking soda, 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 speed. 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 batter. Beat at high speed for exactly 2 more minutes. Scrape the batter into the pan. Bake 3035 minutes or just until a thin wooden skewer inserted in the center of the cake comes out clean. Do not over bake. Cool in the pan on a wire rack for ten minutes before unmolding on the rack to cool completely. Serve sprinkled with powdered sugar. Make the Glaze: 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 paste. Stir in the remaining milk. Cook over medium heat until mixture simmers, and finally begins to boil, stirring constantly and scraping the sides and bottom edges of the saucepan religiously. Boil gently for 1 1/2 minutes, stirring constantly to prevent burning. Off heat, stir in vanilla. Cool to room temperature. Spoon glaze over cake. Yield: 12 servings. NUTRITIONAL INFORMATION PER SERVING: 209 calories; 5.4 grams of fat (23 percent calories from fat); 3.78 g protein; 37.2 g carbohydrates; 28.8 mg cholesterol.

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