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
Sifted powdered sugar

Lightly grease and flour 2 (8 x 1 1/2 inch or 9 x 1 1/2 inch) round baking pans.

Stir together flour, cocoa powder and baking soda. In a large mixer bowl beat butter with electric mixer on medium speed about 30 seconds. Add sugar and vanilla; beat until well combined. Add egg and egg white, one at a time, beating 1 minutes after each. Stir in yogurt. Add dry ingredients and cold water alternately to beaten mixture. Beat 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 8 inch 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 place one layer on a serving plate; spread with preserves; top with second layers. Top with sifted powdered sugar. Makes 12 servings.

Nutritional information per serving: 277 calories, 49 grams protein, 47 grams carbohydrate, 99 grams fat (29 percent of calories from fat), 18 milligrams cholesterol, 175 milligrams sodium. U.S. RDA: 13% vitamin A, 13% thiamine, 13% riboflavin.