Chocolate Cake

Chocolate Cake

| September 15th, 2017


1½ c. White Mountain Foods Bulgarian Yogurt
1 tbsp. unbleached white flour
1 tsp. Dutch process cocoa
½ c. unbleached white flour and ½ c. whole wheat flour
 c. Dutch process cocoa
1½ tsp. baking soda
½ c. butter or margarine, softened
1½ c. ice syrup
2 eggs or egg substitute
1 tsp. vanilla extract
Mix one tablespoon of flour with one teaspoon of cocoa, and dust the inside of a greased nine-inch bundt or tube pan with this mixture, shaking out any excess. Sift two cups of flour and two-thirds cup of cocoa together with the baking soda; set aside. In a large mixing bowl, cream the butter, vanilla, and rice syrup together. Beat in the eggs, one at a time. Add the flour mixture alternately with the yogurt in three parts. Do not overmix. Pour the batter into the prepared pan, and bake at 350º for 45–55 minutes. Cool for 10 minutes before inverting onto a rack to cool completely.

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