- Cook Time
- Prep Time
- 20 ServingsServings
- 2 cups cake flour
- 1 1/2 cups sugar
- 1/2 cup unsweetened cocoa
- 2 teaspoons Baking soda
- 1 teaspoon salt, 3 eggs
- 1 cup plain yogurt, low-fat
- 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
1 Preheat oven to 350°F.
2 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.
3 Then beat at medium speed for 2 minutes, scraping the bowl occasionally. Pour into 2 greased and floured 8-inch round layer pans.
4 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.
5 For frosting, combine chocolate chips and margarine in a small saucepan. Heat over a low setting; stirring constantly, until melted.
6 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.
Source: Wheat Foods Council