Double Chocolate Valentine Cake

Ingredients:
Vegetable oil spray
1 cup flour
1/2 cup unsweetened cocoa powder (Dutch process preferred)
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup sugar
1/2 cup firmly packed golden or light brown sugar
1/2 cup fat free milk
2 tablespoons vegetable oil
1 teaspoon pure vanilla extract
Whites of two large eggs
1/4 teaspoon cream of tartar

Chocolate Glaze
2-1/2 cup sifted confectioners' sugar
2 to 4 tablespoons coffee
1/4 cup unsweetened cocoa powder (Dutch process preferred)
1/4 cup fat-free milk
1/4 teaspoon vanilla extract

White Glaze
2/3 cup sifted confectioners' sugar
1 tablespoon fat-free milk

Directions:
Preheat oven to 350 degrees. Spray 8 or 9-inch heart-shaped or round baking pan with vegetable oil spray.

For cake, in medium bowl, stir together flour, cocoa, powder, baking soda, salt and baking powder.

In large bowl, whisk together sugars, 1/2 cup milk, oil and applesauce until smooth.

Gradually whisk flour mixture into sugar mixture, blending well. Stir in vanilla.

In medium bowl, with electric mixer on high, beat egg whites and cream of tartar until stiff. Peaks shouldn't fold over when beater is lifted. Using rubber scraper, gently fold egg whites into batter until completely incorporated (no whites should be visible). Pour batter into pan.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.

Set cooling rack on large piece of wax paper (to catch drips from glaze). Let cake cool in pan on cooling rack 20 minutes. Invert cake onto rack, remove pan and allow cake to finish cooling.

For chocolate glaze, in medium bowl, whisk together ingredients. When cake is completely cool, spread glaze over cake, allowing glaze to run down sides.

For white glaze, in small bowl, whisk together ingredients. Snip one corner from small plasitc bag to form tiny hole; pour glaze into bag. Squeeze glaze in thin, parallel lines about 1/2 to 1-inch apart horizontally across top of cake with a sharp knife, bamboo skewer, or toothpick, drawing through lines of white glaze and across the chocolate, creating a feathered pattern. When glaze has dried, transfer cake to serving platter.

TIP: After spreading the chocolate glaze over the cake, you can use a thin, sharp object, such as a knife, to lightly mark where to draw the lines of white glaze. If you make a big mistake, smooth that part of glaze and try again. Don't worry if lines aren't perfectly straight.

Nutritional information per serving:
Calories: 256
Protein: 3g
Carbohydrates: 55g
Cholesterol: 0mg
Total fat: 3g