When you think of chocolate cake, you don’t necessarily think of yogurt; yet yogurt is the key ingredient that makes this cake so rich and moist.
Chocolate Yogurt Cake
2 cups all-purpose flour
2/3 cups baking cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup butter or margarine, softened
1 cup sugar
1/2 cup Lucerne Best of the Egg Whites-100% liquid egg whites, or other egg white substitute
1 1/2 cups plain fat-free yogurt
1 teaspoon vanilla
Preheat oven to 350 degrees. Grease and flour a 9-inch bundt pan.
In a medium bowl, combine flour, cocoa, baking soda and baking powder. Set aside.
In a large mixing bowl, cream butter and sugar. Beat in egg substitute.
Alternately add flour mixture and yogurt into butter mixture. Do not over mix. Stir in vanilla.
Pour batter into prepared pan and bake for 45 to 55 minutes, or until a toothpick inserted comes out clean.
Cool for 10 minutes and then invert onto rack to cool completely.
Drizzle with Vanilla Glaze, if desired.
1 cup powdered sugar
1 tablespoon butter or margarine, softened
1 tablespoons fat-free milk
1/4 teaspoon vanilla
Combine all ingredients and beat until smooth.
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