18 servings | Prep Time: 30 Minutes | Start to Finish: 2 Hours 20 Minutes
1 Heat oven to 350°F. Grease 10-inch fluted tube cake pan with shortening; lightly flour. In large bowl, mix 1¾ cups of the flour, the baking powder, baking soda and salt.
2 In another large bowl, beat yogurt, 1¼ cups granulated sugar, the oil, egg product, buttermilk and vanilla with whisk. Add yogurt mixture to flour mixture; beat with whisk just until combined. In medium bowl, mix ⅓ cup cocoa and 2 tablespoons coffee powder. Add half of the yogurt mixture (about 2 cups) and stir until smooth. Add remaining ½ cup flour to remaining yogurt mixture; stir just until combined.
3 Spoon half of the white batter into pan. Carefully spoon half of the chocolate batter over white batter. Repeat layers.
4 Bake 30 to 35 minutes or until toothpick inserted near center comes out clean. Cool in pan on cooling rack 15 minutes. Remove cake from pan; place on cooling rack over a sheet of waxed paper. Using long wooden skewer, poke holes into cake in several places to about ½ inch from bottom of cake.
5 In small bowl, stir boiling water, 1 tablespoon granulated sugar and 2 teaspoons coffee powder until sugar and coffee are dissolved. Gradually pour coffee mixture evenly over top of cake. Cool completely on cooling rack, about 1 hour. Sprinkle with powdered sugar.
1 Serving: Calories 210; Total Fat 7g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 140mg; Total Carbohydrate 33g (Dietary Fiber 1g); Protein 3g Exchanges: 1 Starch, 1 Other Carbohydrate, 1½ Fat Carbohydrate Choices: 2