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6 cup fluted tube pan sprayed with vegetable oil spray
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Preheat oven to 350 degrees.
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Position rack in lower third of the oven.
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On low speed with an electric mixer, mix the sugar, flour, cocoa, baking powder, baking soda, and salt until thoroughly combined.
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Add the softened butter, whole egg, and egg whites.
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Set a timer for 2 minutes as you begin beating on medium speed.
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As soon as the dry ingredients are moistened, increase the speed to high and continue mixing until the 2 minutes are up.
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Stir the optional espresso powder into the yogurt, if you are using it.
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Add the yogurt and vanilla to the batter.
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Beat at high speed for exactly 2 more minutes.
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Scrape the batter into the pan.
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Bake 30 to 35 minutes or just until a thin wooden skewer inserted in the center of the cake comes out clean.
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Do not over bake.
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Cool in the pan on a wire rack for ten minutes before unmolding on the rack to cool completely.
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Serve sprinkled with powdered sugar.
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Make the Glaze: In a small heavy bottomed saucepan, combine the brown sugar with the cocoa.
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Use a wooden spoon to stir in just enough milk to form a smooth paste.
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Stir in the remaining milk.
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Cook over medium heat until mixture simmers, and finally begins to boil, stirring constantly and scraping the sides and bottom edges of the saucepan religiously.
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Boil gently for 1 1/2 minutes, stirring constantly to prevent burning.
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Off heat, stir in vanilla.
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Cool to room temperature.
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Spoon glaze over cake.
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NUTRITIONAL INFORMATION PER SERVING: 209 calories; 5.4 grams of fat
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(23 percent calories from fat); 3.78 g protein; 37.2 g carbohydrates; 28.8 mg cholesterol.
