Ingredients:
1 cup all-purpose flour, plus
2 teaspoons all-purpose flour, divided
1/3 cup dutch process cocoa
1 teaspoon cinnamon
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 salt
1 cup packed light brown sugar
1/4 cup unsalted butter, softened
3 large egg whites
1 cup plain fat-free yogurt
1 teaspoon vanilla extract
1 large eggs
1 tablespoon nonfat milk
1 ounce mexican chocolate or 1 ounce regular chocolate, coarsely chopped
2 tablespoons powdered sugar
Directions:
Preheat oven to 350 F.
Coat an 8-inch round cake pan with cooking spray, line bottom of pan with wax paper.
Coat wax paper with cooking spray, dust with 2 tsp flour; set aside.
Lightly spoon 1 cup flour into dry measuring cup, level with a knife.
Sift 1 cup flour and next 5 ingredients (through salt) into a bowl.
Place sugar and butter in a large bowl, beat with a mixer at medium speed until well blended (about 5 minutes).
Add egg whites, 1 at a time, beating well after each addition.
Add yogurt, vanilla, and egg, beating until blended.
Gradually add flour mixture, beating until combined.
Pour batter into prepared pan, sharply tap dish once on counter to remove air bubbles.
Bake at 350 F for 35 minutes or until wooden pick inserted in center comes out clean.
Remove from oven, cool 10 minutes in pan.
Place a plate upside down on top of cake; invert cake onto plate.
Carefully peel off wax paper.
Combine milk and chocolate in a small microwave safe bowl.
Microwave at high for 30 seconds or until chocolate melts; stir until smooth.
Cool slightly; drizzle over cake.
Let glaze set; sprinkle with powdered sugar.
Servings: 8
Time preparation: 20 min.
Time total: 55 min.