INGREDIENTS

1. 1cupall-purpose flour, plus
2. 2teaspoonsall-purpose flour, divided
3. 1/3cupdutch process cocoa
4. 1teaspooncinnamon
5. 3/4teaspoonbaking powder
6. 1/2teaspoonbaking soda
7. 1/4salt
8. 1cup packedlight brown sugar
9. 1/4cupunsalted butter, softened
10. 3largeegg whites
11. 1cupplain fat-free yogurt
12. 1teaspoonvanilla extract
13. 1largeegg
14. 1tablespoonnonfat milk
15. 1ouncemexican chocolate or regularchocolate, coarsely chopped
16. 2tablespoonspowdered sugar

DIRECTIONS

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