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1
Preheat oven to 350u00b0F.
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2
Coat an 8-inch round cake pan with cooking spray, line bottom of pan with wax paper.
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3
Coat wax paper with cooking spray, dust with 2 tsp flour; set aside.
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4
Lightly spoon 1 cup flour into dry measuring cup, level with a knife.
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5
Sift 1 cup flour and next 5 ingredients (through salt) into a bowl.
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6
Place sugar and butter in a large bowl, beat with a mixer at medium speed until well blended (about 5 minutes).
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7
Add egg whites, 1 at a time, beating well after each addition.
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8
Add yogurt, vanilla, and egg, beating until blended.
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9
Gradually add flour mixture, beating until combined.
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10
Pour batter into prepared pan, sharply tap dish once on counter to remove air bubbles.
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11
Bake at 350u00b0F for 35 minutes or until wooden pick inserted in center comes out clean.
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12
Remove from oven, cool 10 minutes in pan.
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13
Place a plate upside down on top of cake; invert cake onto plate.
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14
Carefully peel off wax paper.
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15
Combine milk and chocolate in a small microwave safe bowl.
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16
Microwave at high for 30 seconds or until chocolate melts; stir until smooth.
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17
Cool slightly; drizzle over cake.
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18
Let glaze set; sprinkle with powdered sugar.
