Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 2 teaspoons baking powder

  3. 1 teaspoon baking soda

  4. 1/2 teaspoon salt

  5. 1 cup granulated sugar

  6. 1/4 cup butter or margarine, softened

  7. 1 teaspoon vanilla extract

  8. 1/2 cup egg beaters

  9. 1 (8-ouince) low-fat coffee yogurt

  10. 1/4 cup unsweetened baking cocoa

  11. 1/2 cup powdered sugar

  12. 1 teaspoon unsweetened baking cocoa

  13. 1 tablespoon low-fat coffee flavored yogurt

Instructions Jump to Ingredients ↑

  1. In a small bowl combine together flour, baking powder, baking soda and salt; set aside.

  2. In a large bowl with electric mixer at medium speed, beat sugar, margarine and vanilla until creamy. Add in eggs; beat until smooth. Reduced to low speed, add 8 ounces yogurt alternately with flour mixture, beating well after each addition. Remove half of batter to medium bowl. Add 1/4 cup cocoa to batter remaining in large bowl; beat until blended. Alternately spoon coffee and chocolate batters into greased 9 x 5 x 3-inch loaf pan. With knife, cut through batters to create marbled effect. Bake in a 325°F (160°C) oven for 60 to 65 minutes or until wooden pick inserted in center comes out clean.

  3. Meanwhile, to make Mocha Yogurt Glaze: In small bowl, combine 1/2 cup powdered sugar, 1 teaspoon unsweetened cocoa and 1 tablespoon low-fat coffee yogurt until smooth; add more yogurt if necessary to make spreading consistency. Cool cake in pan on wire rack for 10 minutes. Remove from pan; cool completely on wire rack. Frost with Mocha Yogurt Glaze.


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