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.