Ingredients
Method
- Preheat oven to 350°F.
- Grease and flour 3 8-inch cake pans.
- Beat the butter at medium speed until fluffy.
- Gradually add the sugar, beating until light and fluffy.
- Add the eggs one at a time, beating until just blended after each one.
- Sift together the flour, baking soda, and cocoa powder. (Don't do what I did and forget the cocoa powder and have to add it halfway through the next step.)
- Add the dry ingredients to the butter mixture alternately with the yogurt, beginning and ending with the flour.
- Stir in the vanilla.
- Stir in the red food coloring.
- Pour into the pans. Bake layers at 350°F for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Frost with mascarpone cheese frosting or cream cheese frosting.
- For a multi-layered look, slice each layer in half and frost with cream cheese frosting.
Nutrition
Notes
For a multi-layered cake, you can use 6 8-inch disposable cake pans. That way, you won't have to slice the layers in half and you can fill all of the pans evenly at one time.
For mini cupcakes, bake for 11 minutes. I topped them with mascarpone cheese frosting and a pecan half. They're a perfect 2-bite dessert that would liven up any dessert table at a holiday gathering.
No trans fats and low in sodium.