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Chocolate Yogurt Cake
Ingredients:
2 cups cake flour
1 1/2 cups sugar
1/2 cup unsweetened cocoa
2 teaspoons baking soda
1 teaspoon salt
1 cup plain yogurt, low-fat
3 eggs
2/3 cup canola oil
1 1/2 teaspoons vanilla extract
CHOCOLATE FROSTING
1 cup semi-sweet chocolate chips
1/4 cup margarine
2/3 cup plain yogurt, low-fat
1/2 teaspoon vanilla extract
1/8 teaspoon salt
4 cups powdered sugar
Directions: Preheat oven to 350°F.

In a large mixing bowl, combine flour, sugar, cocoa, baking soda and salt; mix ingredients. Add yogurt, eggs oil and vanilla; beat at low speed until ingredients are moistened, scraping bowl constantly. Then beat at medium speed for 2 minutes, scraping the bowl occasionally. Pour into 2 greased and floured 8-inch round layer pans. Bake for 35 minutes or until cake tests done. Cool 10 minutes in pans then remove and cool completely on wire rack. Frost layers with Chocolate Yogurt Frosting.

For frosting, combine chocolate chips and margarine in a small saucepan. Heat over a low setting; stirring constantly, until melted. Transfer mixture to medium mixing bowl; cool slightly. Blend in yogurt, vanilla and salt. Stir in enough powdered sugar until frosting is thick enough to spread. Fill and frost cooled cakes.
Servings: Provides 20 servings
Calories/Serving: 371 calories/serving
Nutrition: NUTRITION ANALYSIS: One piece provides approximately: 371 calories, 4 g protein, 58 g carbohydrates, 1 g fiber, 14 g fat (3 g saturated), 34 mg cholesterol, 14 mcg folate, 2 mg iron and 308 mg sodium.
Source: Wheat Foods Council
Average Rating:
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Comments about this recipe
Just OK 3/15/2009 8:09 PM
After thoughts - I think the reason it tasted too salty to me is because it lacked expected sweetness, and since I don't frost my cakes, perhaps a better solution is to increase the sugar a little (and decrease the flour slightly). Just be aware that if you are not going to frost it, it tastes less sweet than traditional cake. Some people may actually prefer a less sweet cake.
Just OK 3/15/2009 7:51 PM
I'm afraid I don't share the enthusiasm. I followed the recipe, except I used "nonfat" yogurt and half whole wheat floor (King Arthur's white whole wheat variety, which bakes and tastes like white floor). It was very easy to handle when it came out of the pans, and held together well. But I thought it was lacking in flavor without the frosting to give it more sweetness and richness. For me, it was not sweet enough without frosting, probably because of the yogurt. The texture was somewhat dry, but other than that, it's a decent cake. I will decrease the salt if I make it again. It was a little too salty. And I will also bake it for only 30 minutes.
Beth 2/13/2009 5:00 PM
It is a very good cake! I used non-fat Greek yogurt. It's hard to find but wonderful. I buy it at a Publix grocery store in Florida and the brand is Fage. I look forward to more recipes.
Jess 2/13/2009 3:25 PM
Great frosting!
A. Adams 7/19/2008 2:31 AM
This was EXCELLENT! Thank you for a great recipe! It makes an absolutely perfect base cake recipe that can be added onto with extra chocolate for a decadent chocolate cake but it is very good without any embellishments as well. Thank you again. I will try other recipes from your site.
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