Yogurt Takes The Cake
Here's a cake recipe with lots of potential!
It's a moist, dense cake with a fluffy frosting. The recipe was originally published in the Dec. 2006/Jan. 2007 issue of Taste of Home as Black Cherry Cake, but I don't see why it couldn't be made with any flavor of yogurt you like. The black cherry yogurt might even be good in a chocolate cake.
Black Cherry Cake
1 white cake mix
3 egg whites
1/3 cup oil
1-1/4 cups water
2 containers (6 oz. each) black cherry yogurt
1 container (8 oz.) frozen whipped topping, thawed
Heat oven to 375°. Spray a 13-in. x 9-in. cake pan with non-stick cooking spray. Set aside.
In large mixing bowl, combine cake mix, egg whites, oil, and water. Mix until just moistened. Add one container of yogurt. Mix on medium speed for 2 minutes.
Pour batter into prepared pan. Bake for 30-35 minutes or until toothpick inserted in center of cake comes out clean.
Let cool in pan on wire rack until completely cool.
In large bowl, combine whipped topping and remaining yogurt. Spread over cooled cake.
Store cake in refrigerator.
Makes approx. 15 servings.
3 comments:
The black cherry would be FAB in a chocolate cake! You could do it up with some kirschwasser (cherry liquor), and ice it with some chocolate ganache and shredded coconut for a German Chocolate Cake:)
I bet the yogurt gives the cake a nice fluffy texture and a bit more flavor, too.
Ohh... they call it a Black Forest Cake... just as an FYI.
Maven: Great cake ideas; I may have to try them. And actually, I think the yogurt made the cake more dense...but it didn't help, either, that the cake has to be refrigerated.
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