1 3/4 c. all purpose flour
3/4 c. unsweetened cocoa powder
1 tsp. baking soda
1/2 c. 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
1 (4 oz.) container frozen whipped dessert topping, thawed

Lightly grease and flour 2 (8" x 1 1/2" of 9" x 1 1/2") round baking pans. Stir together flour, cocoa powder and baking soda. In a large mixer bowl beat butter on medium speed of electric mixer about 30 seconds. Add sugar and vanilla and beat until well combined. Add egg and egg white, 1 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 degree oven for 25 to 30 minutes for 9" layers or 30 to 35 minutes for 8" layers or until a wooden toothpick inserted near the center comes out clean. Cool 10 minutes on wire racks, then remove from pans. Cool. To assemble, fill preserves, then frost top with dessert topping. Makes 12 servings. 11 grams fat per serving.

People may fail many times, but they become failures only when they begin to blame someone else.