---------- Recipe via Meal-Master (tm) v8.05
       Title: Chocolate Divine Cake
  Categories: Cakes, Chocolate
       Yield: 14 servings
       1 c  All-purpose flour; sifted
     3/4 c  Whole-wheat flour; sifted
     1/2 c  Unsweetened cocoa powder
   1 1/2 ts Baking soda
     1/4 ts Salt; optional
       1 c  Granulated sugar
     1/4 c  Lightly packed brown sugar
            --- +2 t.
       1 md Baking potatoes; pee
       1 pt Nonfat yogurt, or nonfat
            -sour cream
       2 tb Mild honey
     1/4 ts Vanilla extract
     1/4 ts Chocolate flavor; optional
     1/3 c  Canola oil
       3 lg Egg whites; room temp
            Glaze; see directions
   Recipe by: Let Them Eat Cake by Virginia White
   Preheat oven to 350F. Grease 12-cup Bundt pan; dust with
   unsweetened cocoa. Over a large bowl, sift both flours,
   cocoa powder, baking soda, and salt. Mix in both sugars
   until there are no lumps. Set aside. Put the peeled potato
   into a large food processor. Using the steel blade, process
   until finely minced. Drain the yogurt of all excess liquid.
   Discard the excess liquid. Add drained yogurt, honey,
   vanilla, chocolate flavor, and vegetable oil to the minced
   potato in the food processor and mix on high for 60
   seconds. Scrape the sides of the bowl while processing.
   Pour mixture into the bowl of dry ingredients and beat with
   an electric beater on high for 60 seconds. Scrape the sides
   of the bowl while beating. Clean and dry beaters well. In
   another bowl beat egg whites until soft peaks form. Fold
   egg whites into the batter until mixed well. Pour batter
   into prepared pan. Bake in preheated oven 55-65 minutes or
   until cake tester comes out clean. Remove from oven and let
   cool 25 minutes. Don't be concerned if cake falls slightly.
   Use a knife, go around inside and outside edges of cake.
   Invert the pan over a plate and carefully shake cake loose.
   Let the cake cool completely and frost with chocolate glaze.
   Chocolate Glaze:  Combine 1 T. cocoa powder, 2 t. vegetable
   oil, 1 T. + 1 t. water, and 3 T. powdered sugar in a small
   saucepan.  Bring to a boil while stirring. Remove from heat
   and continue stirring until all the sugar is dissolved. Let
   cool until thick enough to pour over the cake as a glaze.
   If the glaze gets too thick to handle, reheat it until you
   can work with it.