Traditionally, it was meant for Halloween purposes, but I jazzed it with some mini chocolate chips and dusted it with extra powdered sugar to make it more of an every day, every hour kind of cake. Plus, it freezes well, which makes yours truly a happy travel camper.
Author: Climbing Grier Mountain
Unsweetened Cocoa Powder
Mini Chocolate Chips
Powdered Confectioners Sugar
Preheat oven to 375 degrees F (190 degrees C).
Spray a nine-inch cake pan with non-stick cooking spray. In a large bowl, combine
All-Purpose Flour (1/2 cup)
Unsweetened Cocoa Powder (1/3 cup)
Baking Powder (1/4 tsp)
In a mixer fitted with a paddle attachment, mix
Granulated Sugar (3/4 cup)
Vegetable Oil (1/4 cup)
Plain Yogurt (1/4 cup)
Vanilla Extract (1 tsp)
. Slowly add the flour mixture into the wet ingredients. Mix for a few minutes until combined.
Fold in the mini chocolate
Mini Chocolate Chips (1/3 cup)
and pour batter into cake pan. Bake for about 25 minutes.
Remove from oven and cool completely. Mix the
Powdered Confectioners Sugar (1 1/2 cups)
Milk (2 1/2 Tbsp)
in a bowl. Pour the icing evenly over the cake. Garnish with mini chocolate chips and dust with confectioners sugar.
Nutrition Per Serving
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