A quick and easy bundt cake. The sauce is optional of course, but nice to know you can make one of the classics with yogurt!
| 2⁄3 | c | butter (softened) |
| 1 | c | sugar |
| 2 | eggs | |
| 1 | c | Stonyfield Organic Low Fat Banilla Yogurt |
| 2 | c | flour |
| 1⁄2 | c | cocoa powder (best quality, Dutch processed) |
| 2 | tsp | baking powder |
| 1⁄2 | tsp | baking soda |
| 1⁄2 | tsp | salt |
| Banilla Anglaise | ||
|---|---|---|
| 1⁄2 | c | Stonyfield Organic Whole Milk |
| 3 | tbsp | sugar |
| 2 | egg yolks | |
| 1⁄2 | c | Stonyfield Organic Low Fat Banilla Yogurt |
Preheat oven to 350°.
Cream butter and sugar until very light and fluffy scraping downs sides of mixer and bowl a couple of times.
Add eggs one at a time and allow to incorporate.
Sift dry ingredients together. Add alternately with yogurt.
Prep bundt pan and spoon batter in evenly all around.
Bake 45-50 minute.
Cool. Unmold.
Whisk together milk, sugar and eggs in a small sauce pan over low heat.
Stir constantly, until custard thickens to coat the back of the spoon and you can see steam coming up from surface of liquid.
Do not boil. Remove from heat and whisk in yogurt.
Slice cake and serve with chilled Banilla Anglaise.