Instructions: Preheat oven to 375 degrees. Prepare the cake batter according to the directions in a non-plastic bowl. Measure 3-4 c of the batter into a separate bowl. Add the cocoa powder to the batter remaining in the first bowl, gently folding it in until well blended. Pour the cocoa batter into an ungreased 10-inch tube pan. Gently spoon the other batter on top; run a knife or spatula through the batter to "marble" the batter. Bake at 375 degrees for 35-40 minutes or until the top crust is firm and looks dry. Do not underbake. Cool, hanging upside down on a bottle or a funnely for about 1-1/2 hours. Carefully remove the cake by loosening from the sides of the pan with a knife. Make a yogurt sauce by stirring together the yogurt and the milk until smooth. Drain the peaches. To serve, cut cake into 12 slices, each about 2" wide. Spoon 3-4 tb of yogurt sauce over each slice of cake and top with about 1/2 c of drained peaches.

Serves 12.

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