Chocolate Yogurt Cake
Yield
1 cakePrep
15 minCook
55 minReady
80 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | teaspoon |
dutch processed cocoa
|
* |
| 2 | cups |
all-purpose flour
|
|
| ⅔ | cup |
dutch processed cocoa
|
* |
| 1 ½ | teaspoons |
baking soda
|
|
| ½ | cup |
margarine
softened |
|
| 1 ½ | cups |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 ½ | cups |
yogurt, plain
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
all-purpose flour
|
|
| 5 | ml |
dutch processed cocoa
|
* |
| 473 | ml |
all-purpose flour
|
|
| 158 | ml |
dutch processed cocoa
|
* |
| 7.5 | ml |
baking soda
|
|
| 118 | ml |
margarine
softened |
|
| 355 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 355 | ml |
yogurt, plain
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Mix 1 tablespoon of flour with 1 teaspoon of coca and dust the inside of a greased 9 inch bundt or tube pan with this mixture, shaking out any excess.
Sift 2 cups flour and ⅔ cups of cocoa together with the baking soda, set aside.
In a large mixing bowl cream the butter and sugar together.
Beat in the eggs, one at a time.
Add the flour mixture alternately with the yogurt in three parts.
Do not over mix.
Stir in the vanilla.
Pour the batter into the prepared pan and bake in a 350℉ (180℃) F oven for 45 to 55 minutes, until a tester inserted comes out clean.
Cool for 10 minutes before inverting onto a rack to cool completely .
