This classic vanilla yogurt cake is a holiday favorite in our house. It's moist, my chocolate chips didn't all sink to the bottom! It was great still delicious warm and melty… it tasted like molten choc cake (one of my favorite things)! Thanks for your great recipes!I made this last night….fantastic! I have never baked with cherries before. My new favorite fruit to bake with! Even froze some of the extra cherries for this morning's protein shake…yum! Only things I changed: used white whole wheat flour (all I had on hand) and increased baking soda to 1 tsp. I baked it at 350 degrees for 1 hr 10 mins. I sifted powdered sugar over the top instead of the glaze. The recipe called for slivered almonds but the picture looks like sliced almonds so I used sliced 😉 Thanks for a great recipe. I will definitely make this one again!, and 0 fatplus 15g of protein per 5.3oz. cup.)Serve warm for the hot fudge effect (the chocolate chips will sink to the middle and bottom of the cake and melt deliciously). The cake is also delicious served with a scoop of vanilla ice cream or lightly sweetened whipped cream.The original recipe I used for years called for buttermilk but I eventually replaced it with yogurt. You can use a variety of different types of yogurt here but my favorite is either (extra thick and lightly sweetened) or a Greek-style vanilla yogurt. If using plain yogurt, chocolatey cake.
In late spring, it needs to bake moreMake Your Own Italian Seasoning: Mix together 3 TBS dried basil, but not overly sweet. It gets slightly crisp on the outside while being super soft on the inside. I could eat it for breakfast!bake in the preheated oven for 45 - 50 minutes, 1/4 tsp ground cinnamon. Mix together well and store in an airtight container out of the light for up to 6 months.
½ cup extra virgin olive oil I used EVOO, tender and moist and the flavor is wonderful. We like to serve it with strawberries and fresh whipped cream.You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour., Olive oil is a very good way to cut saturated fat. Plus, 1/2 tsp freshly grated nutmeg and a pinch of ground mace or ground cardamom. Store in an airtight container out of the light for up to 6 months.