Happy Winter Fudge Cake


Adapted from More Home Cooking – I rearranged the method a bit and increased the cocoa – I’m sure Laurie wouldn’t mind.

INGREDIENTS:

3 oz. semisweet chocolate (or about 2/3 cup chocolate chips)

1/4 cup (60 mL) butter

2 large eggs

1 1/2 cups (375 mL) plain yogurt

1 tsp. (5 mL) vanilla

2 cups (500 mL) all-purpose flour

1 cup (250 mL) sugar

1/4 cup (60 mL) cocoa

1 tsp. (5 mL) baking powder

1 tsp. (5 mL) baking soda

1 cup (250 mL) chocolate chips

DIRECTIONS:

Preheat the oven to 350F and spray a Bundt pan well with nonstick spray.

In a small pan, melt the chocolate and butter. In a large bowl, stir together the eggs, yogurt and vanilla. Cool the chocolate mixture slightly and stir into the yogurt mixture.In a small bowl, stir together the flour, sugar, cocoa, baking powder and baking soda; stir into the wet ingredients, then stir in the chocolate chips (nuts would be good too).

Scrape into the Bundt pan and bake for 40-45 minutes, until the top is cracked and springy to the touch. Let cool for a few minutes, then turn out onto a wire rack (do this while it’s still warm – it will come out easier) to cool.

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