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80 minutes
Prep: 15 minutes
Cook: 55 minutes
822 calories per serving view nutrition facts
1 cake
suggest servings
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| 1 | tablespoon | flour, all-purpose | |
| 1 | teaspoon | dutch processed cocoa | |
| 2 | cups | flour, all-purpose | |
| 2/3 | cup | dutch processed cocoa | |
| 1 1/2 | teaspoons | baking soda | |
| 1/2 | cup | margarine | softened |
| 1 1/2 | cups | sugar | |
| 2 | large | eggs | |
| 1 1/2 | cups | yogurt, plain | |
| 1 | teaspoon | vanilla extract |
Mix 1 tablespoon of flour with 1 teaspoon of coca and dust the inside of a greased 9 inch bundt or tube pan with this mixture, shaking out any excess.
Sift 2 cups flour and 2/3 cups of cocoa together with the baking soda , set aside.
In a large mixing bowl cream the butter and sugar together.
Beat in the eggs, one at a time.
Add the flour mixture alternately with the yogurt in three parts.
Do not over mix.
Stir in the vanilla.
Pour the batter into the prepared pan and bake in a 350 degrees F oven for 45-55 minutes, until a tester inserted comes out clean.
Cool for 10 minutes before inverting onto a rack to cool completely .
| % Daily Value* | |
| Total Fat 29.0g | 44% |
| Saturated Fat 6.0g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 118mg | 39% |
| Sodium 590mg | 25% |
| Total Carbohydrate 129.0g | 43% |
| Dietary Fiber 2.0g | 7% |
| Sugars 80.0g | |
| Protein 13.0g | 26% |
| Vitamin A | 25% | Vitamin C | 1% | |
| Calcium | 14% | Iron | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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