Ingredients: |
Ingredients: 1 c. all-purpose flour
1/2 c. cocoa powder
2 tsp. baking powder
1/2 tsp. salt
1 c. white sugar
1 c. plain Greek yogurt
3 lg. eggs
2 tsp. vanilla
1/2 c. sunflower oil or other mild tasting oil (Canola)
1-1/2 c. chocolate chips (more or less to your liking, i.e., mini-semisweet and milk chocolate regular, 3/4 c. each)
For the glazed pecans:
1 Tbsp. butter
2 Tbsp. sugar
3/4 c. chopped pecans
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Directions: |
Directions:1, Preheat oven to 350. Spray an 8-inch cake pan with baking spray and line with parchment paper. Set aside.
2. In a medium-large bowl, whisk together flour, cocoa powder, baking powder, salt and sugar until completely combined.
3. Make a well in the center and add yogurt, eggs, oil and vanilla (I would mix them together first). Whisk well until all ingredients are incorporated and batter is smooth.
4. Pour into the prepared pan and bake for 35-45 minutes or until a toothpick inserted in the center comes out clean.
5. Cool in pan for 15 minutes and then turn out onto a plate or serving platter (flat bottom of the bake will be facing upwards). Top with the glazed pecans in an even layer. Scatter chocolate ships over the top between the pecans. Allow to cool before cutting and serving.
For the glazed pecans:
1. While the cake is baking, make the glazed pecans. Place a piece of parchment paper or greased foil on a work surface.
2. Combine butter, sugar and pecans in a medium-sized non-stick pan. Cook for 4-6 minutes over medium heat, stirring frequently until sugar has melted and pecans are golden brown and shiny. Turn out onto prepared parchment paper or foil and spread apart with a fork. Allow to cool while cake finishes baking. |
This recipe for (French) Grammy's Easy Chocolate Yogurt Cake is from