Chocolate Yogurt Cake
|Shortening||2⁄3 Cup (10.67 tbs)|
|Granulated sugar||1 3⁄4 Cup (28 tbs)|
|Cake flour||2 1⁄2 Cup (40 tbs), sifted|
|Baking soda||1 1⁄2 Teaspoon|
|Plain yogurt||8 Ounce (1 Cup)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Cocoa||1⁄2 Cup (8 tbs)|
|Fluffy cocoa frosting||1 Cup (16 tbs)|
Preheat oven to 350°F.
Grease and flour 2 (9-inch) round cake pans.
Beat together shortening and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Blend in vanilla.
Combine flour, baking soda and salt.
Add to shortening mixture alternately with yogurt, beating well after each addition.
Gradually add boiling water to cocoa, stirring until well blended; cool slightly.
Add to batter; beat until well blended.
Pour evenly into prepared pans.
Bake 35 minutes or until wooden pick inserted in centers comes out clean.
Cool layers in pans on wire racks 10 minutes.
Loosen edges and remove to racks to cool completely.
To assemble, place 1 cake layer on cake plate; spread with Filling.
Top with second cake layer.
Frost with Fluffy Cocoa Frosting.
Garnish as desired.
Filling: Combine 1/2 cup Fluffy Cocoa Frosting (recipe follows), 2 tablespoons chopped frozen cherries, thawed, 1/4 cup flaked coconut and 1/4 cup chopped toasted hazelnuts, mixing until well blended.
Fluffy Cocoa Frosting: Combine 4 cups powdered sugar and 3/4 cup cocoa; set aside.
Beat 1/2 cup (1 stick) softened unsalted butter in large bowl until creamy.
Add half of the cocoa mixture; beat until fluffy.
Blend in 1/4 cup evaporated milk and 1 teaspoon Cognac vanilla or vanilla.
Gradually add the remaining powdered sugar mixture, beating until well blended.
Add additional 1/4 cup evaporated milk; beat until frosting is of spreading consistency. (Additional evaporated milk may be added, if desired, for a softer frosting.)