A low-fat coffee-flavored marble poundcake, iced with a mocha yogurt glaze.
Recipe: Mocha Marble PoundCake
2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup granulated sugar 1/4 cup butter or margarine, softened 1 teaspoon vanilla extract 1/2 cup egg beaters 1 (8-ouince) low-fat coffee yogurt 1/4 cup unsweetened baking cocoa 1/2 cup powdered sugar 1 teaspoon unsweetened baking cocoa 1 tablespoon low-fat coffee flavored yogurt
In a small bowl combine together flour,baking powder, baking soda and salt; set aside.
In a large bowl with electric mixer atmedium speed, beat sugar, margarine and vanilla until creamy.Add in eggs; beat until smooth. Reduced to low speed, add 8 ouncesyogurt alternately with flour mixture, beating well after eachaddition. Remove half of batter to medium bowl. Add 1/4 cup cocoato batter remaining in large bowl; beat until blended. Alternatelyspoon coffee and chocolate batters into greased 9 x 5 x 3-inchloaf pan. With knife, cut through batters to create marbled effect.Bake in a 325°F (160°C) oven for 60 to 65 minutes oruntil wooden pick inserted in center comes out clean.
Meanwhile, to make Mocha Yogurt Glaze:In small bowl, combine 1/2 cup powdered sugar, 1 teaspoon unsweetenedcocoa and 1 tablespoon low-fat coffee yogurt until smooth; addmore yogurt if necessary to make spreading consistency. Coolcake in pan on wire rack for 10 minutes. Remove from pan; coolcompletely on wire rack. Frost with Mocha Yogurt Glaze.
Makes 12 servings.
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