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CHOCOLATE YOGURT CAKEchocolate yogurt cake

Servings: 20 servings

• 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
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.

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.

Recipe courtesy of the Wheat Foods Council


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