Bon App?it September 1999

4 ounces unsweetened chocolate, chopped

1 8-ounce container plain low-fat yogurt

2/3 cup (about) water

1 teaspoon vanilla extract

2 cups cake flour

2 cups sugar

1/2 cup (1 stick) unsalted butter, room temperature

2 large eggs

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

Rocky Road Frosting

1 1/2 cups miniature marshmallows

1 cup coarsely chopped walnuts

Position rack in center of oven and preheat to 350F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides.

Line bottom of pans with parchment; butter parchment. Dust pans with flour; tap out excess.

Stir chocolate in top of double boiler over simmering water until melted and smooth. Remove from over water.

Cool just to room temperature.

Pour yogurt into 2-cup measuring cup. Add enough water to measure 1 1/2 cups; whisk to blend. Whisk in vanilla.

Combine flour, sugar, butter, eggs, baking soda, baking powder and salt in large bowl.

Add yogurt mixture and melted chocolate. Using electric mixer, beat until smooth, occasionally scraping bowl

with rubber spatula, about 3 minutes. Divide batter between prepared pans. Bake cakes until tester inserted

into center comes out clean, about 25 minutes. Cool cakes in pans on racks 10 minutes. Run small knife around

sides of pans to loosen cakes. Invert onto racks; peel off parchment. Cool completely.

Place 1 cake layer, flat side up, on platter. Spread 2/3 cup frosting over. Top with second cake layer, flat side down.

Spread remaining frosting over top and sides of cake. Press marshmallows around top edge in 1-inch band

and 1 inch down sides from top edge of cake. Sprinkle walnuts over center of cake. (Can be prepared 1 day ahead.

Cover with cake dome and store at room temperature.)