Ingredients
2 cup cake flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/3 cup sugar -- divided
1/3 cup unsweetened cocoa powder
1 tsp instant coffee powder -- or
1 espresso
1/4 cup water
1 large egg
1 large egg white
6 tbsp unsalted butter -- softened,
1 cut up
1 cup plain nonfat yogurt
2 tsp vanilla extract
Directions
1. Position rack in lower third of oven. Heat to 350F. Coat 8- or
10-cup fluted tube pan with spray.
2. Combine flour, baking powder, baking soda, and salt in bowl. In
another bowl, stir 1/3 cup sugar, cocoa, coffee, and water until
smooth. Whisk whole egg and egg white in cup; set aside.
3. Beat butter in mixer bowl until creamy, 1 min. Gradually add
remaining 1 cup sugar and beat at high speed abt. 3 min. Gradually
add eggs; beat 2 min.
4. W/ mixer at low speed, add dry ingred. alternately w/yogurt, beg.
and ending with dry ingred.; beat until well blended. Measure 1 1/2
cups batter and stir into cocoa mix.
5. Spoon about 3 quarters of the white batter evenly into bottom of
tube pan. Spoon on dollops of chocolate batter, then small dollops
of white batter over the chocolate. Draw small knife thru batters in
zigzag motion to marbleize. Be careful not to overblend.
6. Bake 45-50 min, until toothpick insert in center of cake comes out
clean. Cool in pan 10-15 min. Unmold cake; cool completely.
Recipe By : Ladies' Home Journal - 1/95
Servings: 12 servings
Chocolate Marble Cake - Lowfat Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert; Diet
The History of Recipes
It is quite feasible to trace the history of written cooking instructions way back into ancient history, in truth as far into history as the early Egyptians, and maybe further still. In practice though, generally, these early cook books were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
As we move into The time of the romans 25BC a man called Apicius compiled some scripts which described recipes cooked by wealthy Romans. In his publication, Apicius recounts how the meals were separated into appetizers, main course and afters, a very modern way of dining. He also informs us how the ancient cooks were skilled in the use of a wide range of spices and herbs, including a few that will be familiar to modern cooks for example thyme, mint and asafoetida. Later, in the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from the holy lands, including parsley and basil. These new culinary innovations led to a torrent in manuscripts on cooking, most of which are now in academic collections. By the time we get to the twentieth century, recipe books were starting to become popular due to better eduction, more leisure time and having more money. |
We hope you enjoy this Chocolate Marble Cake Lowfat recipe.
