Cook Time: 55 minutes
Ingredients:
Total Time: one hour, five minutes
Ingredients:
one Tablespoon all-purpose flour
one teaspoon Dutch-processed cocoa
two cups all-purpose flour
2/3 cup Dutch processed cocoa
1-1/2 teaspoons baking soda
1/2 cup butter or margarine (one stick), softened
1-1/2 cups sugar
two eggs
1-1/2 cups plain yogurt
one teaspoon vanilla extract
Preparation:
Mix one tablespoon of flour with one teaspoon of cocoa and dust the inside of a greased 9-inch Bundt pan or tube pan with this mixture, shaking out any excess.
Sift two cups of flour and 2/3 cup of cocoa together with the baking soda; set aside.
In a huge mixing bowl, cream the butter and sugar together. Beat in the eggs, after the other. Add the flour mixture alternately with the yogurt, in parts. Do not overmix. Stir in the vanilla.
Pour the batter in to the prepared pan and bake in a 350 degree F. oven for 45 to 55 minutes, until a tester inserted in the middle comes out tidy. Chilled for ten minutes before inverting onto a rack to chilled .
Yield: 8 to 12 servings
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