Instructions: 1. Preheat oven to 350F.

2. Combine first 3 ingredients; set aside.

3. Lightly spoon flour into dry measuring cups, and level with a knife.

Combine flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt in a large bowl. Combine yogurt, margarine, vanilla, and egg; add to flour mixture, stirring just until moist.

4. Spread half of cake batter into an 8-inch square cake pan coated with cooking spray, and sprinkle with half of espresso mixture. Top with remaining batter, spreading to cover; sprinkle with remaining espresso mixture. Swirl batters together using a knife, and sprinkle with walnuts.

Bake at 350F for 35 minutes or until cake springs back when touched lightly in center. Cool on a wire rack.

5. Combine milk and 1 teaspoon espresso, stirring until coffee granules dissolve, and stir in the powdered sugar. Drizzle espresso glaze over cake.

Yield: 9 servings.

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