A rich and luscious cake with a delectable icing.
| Cake | ||
|---|---|---|
| 1 1⁄4 | c | flour |
| 1⁄4 | tsp | baking soda |
| 1 3⁄4 | tsp | baking powder |
| 1⁄4 | tsp | salt |
| 3⁄4 | c | honey |
| 1⁄3 | c | butter (at room temperature) |
| 2 | eggs | |
| 1 | c | Stonyfield Organic Low Fat Vanilla Yogurt |
| 2 | c | raspberries |
| Icing | ||
| 2 | c | powdered sugar |
| 1⁄4 | c | butter |
| 1 | tube | Stonyfield Organic YoKids Berry Squeezer |
| 1⁄4 | c | raspberries |
Preheat oven to 375°.
Sift dry ingredients together in a small bowl.
In a large bowl, cream butter and honey together until smooth.
Beat in eggs.
Add dry ingredients in to butter mixture in thirds, alternating with the yogurt.
Fold in raspberries.
Pour batter in greased bundt pan and bake for 35-40 minutes.
Cool in pan.
Cream together butter and sugar.
Add yogurt and blend until smooth.
Frost cooled cake on top and sides.
Slice and garnish with raspberries.