Using yogurt in baked goods adds moisture. Try it in this rich and decadent cake. Devil's Food Cake Go to recipes By Stonyfield Vegetarian Desserts American Greek Using yogurt in baked goods adds moisture. Try it in this rich and decadent cake. Ready In: 45 mins Level: Easy Prep: 15 mins Cook: 20 mins Yields: 12 Servings Print Recipe Ingredients 2/3 c vegetable oil 1 1/2 c sugar 2 eggs 1 t vanilla extract 1 c Stonyfield Organic Whole Milk Greek Plain Yogurt 1 1/2 c all-purpose flour 1/2 c unsweetened cocoa powder 1 1/4 t baking powder 1 1/4 t baking soda directions Step 1Preheat oven to 350°.Step 2Lightly grease cupcake tins or two 8-inch cake pans.Step 3In a mixing bowl add oil and the sugar.Step 4Using a hand mixer on medium speed, cream the oil and sugar until well combined, for about 30 seconds, stopping occasionally to scrape the sides of the bowl with a rubber spatula.Step 5Add the eggs, one at a time, and beat for about 30 seconds until light and fluffy, stopping once to scrape down the sides of the bowl.Step 6Add the vanilla extract and the yogurt.Step 7Beat on low speed for 30 seconds, until well creamed and smooth, stopping once to scrape down the sides of the bowl.Step 8In a separate bowl, combine the flour, cocoa powder, baking powder and baking soda and sift in to the creamed mixture and mix on low speed for about 45 seconds, stopping once or twice to scrape down the sides of the bowl, until the mixture is well blended.Step 9Pour into greased cupcake tins, filling each tin half way or divide between two cake pans.Step 10Bake 15-20 minutes for cupcakes or 25-35 minutes for cake, until tester inserted comes out clean.Step 11Let cake cool in pans on a wire rack for 15-20 minutes.Step 12Remove from pans and cool completely before finishing with your favorite frosting, we recommend butter cream frosting.Step 13Makes 12 cupcakes or one cake with 12-15 servings.
