---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes, Low-fat
       Yield: 16 Servings
 ---------------------------DOROTHY CROSS TMPJ72B---------------------------
     1/3 c  Unsalted butter
       3 tb Vegetable oil, preferably
            - canola oil
   3 1/2 c  Sifted cake flour
   1 1/2 ts Baking powder
     1/2 ts Salt
       2 c  + 2 T sugar
       1 lg Egg
       2 lg Egg whites
       1 tb Pure vanilla extract
       2 dr Pure almond extract
     3/4 c  Nonfat plain yogurt
     1/4 c  Skim milk
   2 1/2 tb Unsweetened cocoa powder
            (Dutch-process or
   Preheat oven to 350 degrees. Coat a 12-cup tube pan with nonstick cooking
   spray. If pan does not have removable bottom, insert a ring of wax paper
   cut to fit pan bottom. Dust pan with flour, tapping out excess.
      In a small heavy saucepan, melt butter over medium heat; cook gently
   until butter is just nutty brown, 3 to 5 minutes. Immediately remove from
   burner. Transfer butter to a small metal bowl and add oil. Freeze
   butter-oil mixture until firm but not hard, about 15 minutes.
      Sift together flour, baking powder and salt onto wax paper. In a large
   mixing bowl, combine the butter-oil mixture, sugar, whole egg and egg
   whites; beat with an electric mixer on medium speed until very light and
   well blended, about 4 minutes. Blend in vanilla and almond extracts. With
   the mixer on low speed, beat in half of the dry ingredients just until
   incorporated. Beat in yogurt and milk, then remaining dry ingredients just
   until smoothly incorporated; do not overbeat.
      Place cocoa in a medium-sized bowl. Pour 3 Tbsp. very hot water over
   cocoa, stirring until completely smooth.. Measure out 1-1/4 cups cake
   batter. Slowly stir butter into pan. Spoon cocoa batter over vanilla
   batter, forming pools on surface. Top with pools of remaining vanilla
   batter. Rum a table knife deeply through batters to create marbling. Rap
   pan sharply on counter several times to eliminate air pockets produced by
      Bake for 50 to 65 minutes, or until a toothpick inserted in the thickest
   part comes out clean and top springs back when lightly pressed. Transfer
   pan to wire rack and let stand until cake is cool. Run a knife around pan
   sides and around center tube to loosen cake. Transfer to a cake plate.
   Serves 16. The “sour cream” in this recipe is actually nonfat yogurt. Like
   moistness and helps to tenderize, but unlike sour cream it contributes no
   fat. 258 calories per serving: 7 grams fat; 120 mg sodium; 25 mg
   cholesterol. Source: Eating Well Magazine - Sept/Oct., 1993 DOTTIE, in
   Irvine, CA  9/94