Fudgey Valentine Yogurt Cake
A fudgetastic cake for Valentine's Day.
Yield
16 servingsPrep
20 minCook
40 minReady
75 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
butter
softened |
|
| 1 ¾ | cups |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| ¾ | cup |
cocoa powder
|
|
| 1 ½ | teaspoons |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 ½ | cups |
yogurt, plain
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
butter
softened |
|
| 414 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 414 | ml |
all-purpose flour
|
|
| 177 | ml |
cocoa powder
|
|
| 7.5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 355 | ml |
yogurt, plain
|
|
Directions
Heat oven to 350℉ (180℃). Grease and flour two 9-inch heart-shaped pans.
In large bowl, beat butter and sugar at medium speed of electric mixer until light and fluffy.
Add eggs and vanilla; beat well.
Stir together flour, cocoa, baking soda and salt; add to butter.
Beat 3 minutes on medium speed.
Mix in yogurt.
Pour into prepared pans.
Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks.
Cool completely.
Frost and decorate as desired.
