Ingredients
2 cups all-purpose flour
1 ½ cups sugar
½ cup unsweetened cocoa
2 teaspoons baking soda
1 teaspoon salt
1 cup plain Greek yogurt
3 eggs
2/3 cup canola oil
1 ½ teaspoons vanilla
Instructions
- Preheat oven to 350°F. Prepare two 9-inch cake pans.*
- Using electric mixer, combine flour, sugar, cocoa, baking soda and salt in large mixing bowl. Add yogurt, eggs, oil and vanilla.
- Beat at low speed until well mixed, 2-3 minutes.
- Divide cake batter evenly between the two prepared cake pans.
- Run a knife through the cake batter to eliminate any air bubbles.
- Bake 20-25 minutes or until toothpick inserted in the middle comes out clean.
- Cool on wire rack for 20 minutes. After the cakes are cooled, carefully flip pans over to remove cake.
To create a four-layer cake:
- Use a sharp serrated knife or cake leveler to evenly split the cakes in half.
- Place a flat edge cake piece on cake platter.
- Spread thin layer of frosting on cake. Top with other half of cake.
- Spread another thin layer of frosting on this cake layer. Continue this process until all layers are in place.
- Using a circular hand motion, spread frosting evenly all over cake.
- Decorate with toasted nuts or as desired.
Favorite Chocolate Frosting*
Ingredients
1/3 cup melted shortening
½ cup unsweetened cocoa
¼ teaspoon salt
1/3 cup milk
1 ½ teaspoons vanilla extract
½ teaspoon almond extract
3 ½ cups confectioner’s sugar
Instructions
- Combine melted shortening, cocoa and salt; then add milk, vanilla and almond extracts.
- Gradually blend in sugar. Mix until smooth and creamy.
- Add more sugar to thicken or milk to thin.
National Festival of Breads
Julene DeRouchey
