Mexican Chocolate Cake

This cake is not too sweet, but is very moist and rich. If you love chocolate, you will love this cake.
Since the cake is dusted with powdered sugar, I thought I have a little fun with some simple decorating!

serves 12 ( 5 points +)

• 1 c. flour
• ⅓ c. baking cocoa
• 1 tsp. ground cinnamon
• ¾ tsp. baking powder
• ½ tsp. baking soda
• ¼ tsp. salt
• 1 c. packed light brown sugar
• ¼ c. butter, softened
• 3 egg whites
• 1 c. fat-free vanilla yogurt
• 1 tsp. vanilla
• 1 egg
• 1 T. skim milk
• 1 oz. semisweet chocolate, coarsely chopped
• 2 T. powdered sugar

Preheat oven to 350. Spray an 8 inch round pan with nonstick spray. Line the bottom of the pan with wax paper and spray the wax paper with nonstick spray.

Sift flour and the next 5 ingredients ( through salt) into a bowl. Place sugar and butter in a large bowl and beat at medium speed until well blended. Add egg whites, 1 at a time, beating well after each addition. Add yogurt, vanilla, and egg, beating until blended. Gradually add flour mixture, beating until combined, Pour batter into prepared pan. Bake for 35 minutes or nutil a toothpick inserted near the center comes out clean. Remove from oven; cool 10 minutes in pan before inverting onto a serving plate. Carefully peel off wax paper. 
Combine semisweet chocolate and 1 T. milk in a microwave safe bowl. Microwave 30 seconds or intil chocolate melts; stir until smooth. Cool slightly; spread over the top of the cake. Let glaze set; sprinkle with powdered sugar.

adapted from "Cooking Light"