Chocolate Lover's Cake with Bittersweet Chocolate Glaze

1 1/2 cups unbleached all-purpose flour
1/2 cup cocoa
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
1/2 cup canola oil
1 cup buttermilk or strong coffee
1 teaspoon vanilla extract
2 large egg whites(yes, just the whites.  No yolk.  Seperate dem eggs.)


1.  Preheat oven to 350ºF.
2.  Lightly oil and dust with flour an 8-inch Bundt Pan or square pan,
and set aside.
3.  Sift together the flour, cocoa, baking powder, and salt into a
medium bowl. Stir in 1/2 cup of the sugar.
4.  In a seperate bowl, combine the oil, buttermilk or coffee, and 
vanilla.
5.  Beat the egg whites until they softly peak.  Add 1/4 cup sugar
gradually, whipping the whites until stiff.
6.  Beat the liquids (from step 4) into the flour mixture (from step
3), and quickly but gently fold into the egg whites.
7.  Pour the batter into the prepared pan.
8.  Bake for 35-40 minutes, or until a toothpick inserted into the
center of the cake comes out clean.
9.  Cool the cake for 10 minutes in the pan before removing it onto a
platter.
10.  When cool, brush the cake with the following glaze:

Bittersweet Chocolate Glaze

2 ounces bittersweet chocolate
2 tablespoons coffee or milk

Melt the chocolate in a double boiler, or in a small saucepan on a heat
diffuser over low heat.  Whisk in the coffee or milk.  Brush the glaze
over the cooled cake.

Serves 8.  

Per serving:  330 calories, 17 grams fat(4g saturated) less than
1 mg cholesterol.