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Chocolate Yogurt Cake |
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Ingredients: |
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2 cups cake flour |
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1 1/2 cups sugar |
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1/2 cup unsweetened cocoa |
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2 teaspoons baking soda |
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1 teaspoon salt |
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1 cup plain yogurt, low-fat |
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3 eggs |
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2/3 cup canola oil |
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1 1/2 teaspoons vanilla extract |
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CHOCOLATE FROSTING |
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1 cup semi-sweet chocolate chips |
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1/4 cup margarine |
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2/3 cup plain yogurt, low-fat |
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1/2 teaspoon vanilla extract |
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1/8 teaspoon salt |
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4 cups powdered sugar |
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Directions: Preheat oven to 350°F. |
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In a large mixing bowl, combine flour, sugar, cocoa, baking soda and salt; mix ingredients. Add |
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yogurt, eggs oil and vanilla; beat at low speed until ingredients are moistened, scraping bowl |
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constantly. Then beat at medium speed for 2 minutes, scraping the bowl occasionally. Pour into 2 |
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greased and floured 8-inch round layer pans. Bake for 35 minutes or until cake tests done. Cool 10 |
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minutes in pans then remove and cool completely on wire rack. Frost layers with Chocolate Yogurt |
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Frosting. |
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For frosting, combine chocolate chips and margarine in a small saucepan. Heat over a low setting; |
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stirring constantly, until melted. Transfer mixture to medium mixing bowl; cool slightly. Blend in |
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yogurt, vanilla and salt. Stir in enough powdered sugar until frosting is thick enough to spread. |
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Fill and frost cooled cakes. |
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Servings: Provides 20 servings |
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Calories: 371 calories/serving |
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Nutrition: NUTRITION ANALYSIS: One piece provides approximately: 371 calories, 4 g protein, 58 g |
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carbohydrates, 1 g fiber, 14 g fat (3 g saturated), 34 mg cholesterol, 14 mcg folate, 2 mg iron and |
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308 mg sodium. |
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Source: Wheat Foods Council |
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