1 lb Butter; softened
3 c Sugar
6 Eggs
3 1/2 c Unbleached white flour
1 c Cocoa
1 c Plain yoghurt
2 ts Pure vanilla; almond, or
-lemon extract
2 ts Baking powder
Preheat oven to 350’F. Generously butter a 10-inch bundt pan. Dust the
inside with sifted cocoa. This will prevent the cake from sticking to the
pan, and give it a lovely dark smooth finish.
Cream the butter and sugar. Beat in the eggs. Add two cups of flour and
beat well. Mix in the yoghurt and extract. Combine the baking powder, the
remaining flour, and the cocoa, and add them to the batter. Beat well.
Pour the batter into the Bundt pan. Bake about 1 hour, until the cake
pulls slightly away from the sides of the pan, and a knife inserted into
the middle of the pan comes out clean.
Remove from oven, and turn upside down over a plate to cool. Leave the
bundt pan on top of the cake for about 20 minutes, so the cake will hold
it’s shape.
If you wish, brush melted sweet chocolate over the cooled cake. Or, do as
I prefer: serve it with pure whipped cream. And cut those slices small –
they’re pretty deadly! It’s the only cake I know of that you serve with
the cream to *lighten it up*, not to make it richer!
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings