Chocolate Yogurt Pound cake
1 pound butter, softened
3 cups sugar
6 eggs
3 1/2 cups unbleached white flour
1 cup cocoa
1 cup plain yogurt
2 teaspoons pure vanilla, almond, or lemon extract
2 teaspoons baking powder
Preheat oven to 350'F.
Generously butter a 10-inch bunt pan. Dust the inside with sifted cocoa.
This will prevent the cake from sticking to the pan, and give it a lovely dark smooth finish.
Cream the butter and sugar.
Add two cups of flour and beat well.
Mix in the yogurt and extract. Combine the baking powder, the remaining flour,
the cocoa, and add them to the batter. Beat well.
Pour the batter into the Bunt pan.
Bake about 1 hour, until the cake pulls slightly away from the sides of the pan,
and a knife inserted into the middle of the pan comes out clean.
Remove from oven, and turn upside down over a plate to cool.
Leave the bunt pan on top of the cake for about 20 minutes, so the cake will hold it's shape.
If you wish, brush melted sweet chocolate over the cooled cake.
Or, do as I prefer: serve it with pure whipped cream.
And cut those slices small - they're pretty deadly!
It's the only cake I know of that you serve with the cream to
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