Let Them Eat Cake
We have a joke around here regarding the
moisture level of cakes – you know sometimes cakes can be so moist and
delicious and other times they can be quite dry.
My husband will say, ‘That’s the dampest
cake I have ever eaten!’
This cake he loved so much that he ate
two servings when it was
first made and this cake was completely finished when
the children visited.
Yellow Cake with
Chocolate Buttercream Frosting
1 package yellow cake mix (with pudding
in the mix or butter recipe)
1 cup Dannon Oikos Greek Nonfat Vanilla Yogurt
1/3 canola oil
¼ cup water
¼ cup sugar
4 large eggs
Preheat the oven to 350 degrees. Lightly
grease and flower two round cake pans
Place the cake mix, yogurt, , oil,
water, sugar, and eggs in the bowl of an electric mixer. Blend on low for one
minute, stop the machine and then scrape down the sides of the bowl. Beat the
batter for 2 minutes at the medium speed. This should create a thick and smooth
batter. Pour equal amounts of the batter into each round cake pan and place in
the heated oven to cook for 30 to 35 minutes. The cake will be done when it
springs back when lightly touched in the center and the sides begin to separate
from the edges of the pan. Remove from the oven allow to cool on a wire rack
for 10 minutes. Remove from pans and place on the wire rack to cool completely.
Chocolate Buttercream Frosting
1/3 cup cocoa
1 stick butter – at room temperature
3 ¾ cups confectioners sugar
3 to 4 tablespoons milk
1 tsp pure vanilla extract
In a large mixing bowl blend the butter
until fluffy. Add the confectioners sugar, cocoa, milk and vanilla. Mix on low
speed until blended. Increase the speed to medium and beat until light and
fluffy.
