Mocha Marble Pound Cake

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup margarine, softened
1 teaspoon vanilla extract
1/2 cup Egg Beaters®
8 ounces low fat coffee yogurt
5 tablespoons unsweetened cocoa, divided
PAM® No-Stick Cooking Spray
1/2 cup powdered sugar
1 tablespoon water

Preheat oven 325F.

In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.

In a large bowl, combine sugar, margarine, and vanilla. Using an electric mixer on medium speed, beat sugar mixture until creamy. Add egg product and blend well.

Reduce to low speed, add portions of yogurt alternately with flour mixture, beating well after each addition.

Remove half of the batter to a medium bowl. Blend 1/4 cup of the cocoa into the batter remaining in large bowl. Alternately spoon the yogurt batter and the chocolate batter into a 9-inch by 5-inch loaf pan coated with cooking spray. Cut through batters with knife to marble.

Bake 1 hour or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely on wire rack.

Meanwhile, in a small bowl, combine powdered sugar, remaining cocoa and water until smooth; add more water if necessary to make a thinner consistency.

When cake has cooled completely, drizzle chocolate mixture over all.

Makes 1 (9x5-inch) loaf
Source: ConAgra Foods