Low-Fat Chocolate Cake - cooking recipe

Ingredients

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

Preparation

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\u00b0 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.