About Us
Resources
About Wheat, Fiber & Grains
News Room
Grain Talk Blog
Recipes & Photos
   NEW SFS Quantity Recipes - TESTED
   100% Whole Wheat
   Appetizers/Snacks
   Baked Goods
   Breakfast/Brunch
   Desserts
   Heart Healthy Recipes
   Pasta and Entrees
   Sandwiches/Wraps
   Sides
   Submitted Recipes
   Whole Wheat
   View All
Glossary
35th Anniversary Cookbook
Mom, the Everyday Athlete
"Just for Kids!"
Membership
Home
Search This Site
What's New!


The Wheat Foods Council honors you and moms across America with “Mom, the Everyday Athlete,” an education campaign empowering moms to nourish and energize their inner athlete.

Recipe of the month
Greek Wrap

Recipe Details
The following are details for the recipe you selected. If you have made this recipe we would like to hear your comments - please complete the form below. Also, we encourage you to submit your recipes that promote eating grains.
<< Return to Recipes List
Full Page | 3x5 Card | 4x6 Card |  Email This Recipe
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: Be the first person to rate this recipe below
<< Return to Recipes List
Comments about this recipe
No comments have been posted.
Write a review for this recipe
Your Name:
Rate this recipe (1 - low, 5 - high):
Comments:
 
© 2008 The Wheat Foods Council Contact Us | Site Map | Privacy Policy