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Categories:
flour cocoa baking soda margarine sugar vanilla egg egg yogurt cold water seedless red raspberry preserves powdered sugar
Viewed: 52 - Published at: 7 years agoIngredients
- 1 3/4 c. all-purpose flour
- 3/4 c. unsweetened cocoa powder
- 1 tsp. baking soda
- 1/2 c. margarine or butter
- 1 1/2 c. sugar
- 1/2 tsp. vanilla
- 1 egg
- 1 egg white
- 1/2 c. plain low-fat yogurt
- 1 c. cold water
- 1/4 c. seedless red raspberry preserves
- sifted powdered sugar
Method
- Lightly grease and flour two 8 x 1 1/2-inch or 9 x 1 1/2-inch round baking pans.
- Stir together flour, cocoa powder and baking soda.
- In large mixer bowl beat margarine or butter with electric mixer on medium speed about 30 seconds.
- Add sugar and vanilla; beat until well combined.
- Add egg and egg white, one at a time, beating 1 minute after each.
- Stir in yogurt.
- Add dry ingredients and cold water alternately to beaten mixture, beating on low speed after each addition just until combined.
- Pour batter into baking pans.
- Bake in a 350° oven for 25 to 30 minutes for 9-inch layers or 30 to 35 minutes for 8-inch layers or until a wooden toothpick inserted near the center comes out clean.
- Cool 10 minutes on wire racks, then remove from pans.
- Cool.
