CHOCOLATE TRIPLE LAYER CAKE Nonstick cooking spray 2 cups cake flour 6 tablespoons unsweetened coca powder 1 3/4 teaspoons baking powder 1/2 teaspoon baking powder 1/4 teaspoon salt 1/4 cup canola or safflower oil 2 1/2 tablespoons unsalted butter, softened 1 1/2 cups granulated sugar 1 ounce unsweetened chocolate, melted 1 egg 4 egg whites 1/4 cup brewed coffee, at room temperature 2 1/4 teaspoons vanilla extract 3/4 cup plus 2 tablespoons plain nonfat yogurt Fluffy Chocolate Frosting (recipe follows)

Preheat oven to 350°F. Coat three 8-inch round cake pans with nonstick cooking spray. Sift together flour, cocoa powder, baking powder, baking soda and salt onto sheet of waxed paper; set aside.

With electric mixer set on medium speed, beat oil, butter and sugar until well blended and fluffy. Beat in melted chocolate. One at a time, beat in egg, egg whites, coffee and vanilla, until mixture is smooth.

Fold in flour mixture and yogurt alternately until just mixed. Divide batter among prepared pans.

Bake in middle of oven for about 25 minutes, until toothpick inserted in center comes out with moist crumbs clinging. Cool in pans on rack 10 minutes. Remove from pans. Cool completely.

Frost with Fluffy Chocolate Frosting and serve.

Serves 12.

FLUFFY CHOCOLATE FROSTING

2 1/2 tablespoons light corn syrup
3/4 cup granulated sugar
3 egg whites, at room temperature
1/8 teaspoon salt
3/4 teaspoon vanilla extract
1/4 teaspoon instant coffee powder dissolved in 1 teaspoon hot water
1/4 cup confectioners' sugar
3 tablespoons unsweetened cocoa powder
1/2 ounce unsweetened chocolate, melted

In medium saucepan, over medium-high heat, stir together 1/4 cup water, the corn syrup and sugar; bring to a boil. Cover pan; boil 2 minutes. Uncover; boil 1 1/2 minutes, until temperature reaches 245°F on candy thermometer. Remove from heat.

Meanwhile, in large bowl, with electric mixer set on medium speed, beat egg whites until frothy. Increase speed to high; beat until soft peaks form. Pour boiling syrup in stream down side of bowl. Beat in salt. Continue beating until mixture is stiff, glossy and cool. Beat in vanilla and coffee mixture until combined.

Sift confectioners' sugar and cocoa onto sheet of waxed paper; gradually whisk into egg white mixture. Whisk in melted chocolate until just incorporated. Spread frosting between layers and over sides and top to cover.

Per serving: About 386 calories, 7 g proteins, 68 g carbohydrates, 10 g fat, 24% calories from fat, 24 mg cholesterol, 202 mg sodium, 4 g fiber.

[Eating Light, Women's Day Special]