Try this Chocolate Yoghurt Poundcake recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350F. Generously butter a 10-inch bundt 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. Beat in the eggs. Add two cups of flour and beat well. Mix in the yoghurt and extract. Combine the baking powder, the remaining flour, and the cocoa, and add them to the batter. Beat well. Pour the batter into the Bundt 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 bundt pan on top of the cake for about 20 minutes, so the cake will hold its 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 - theyre pretty deadly! Its the only cake I know of that you serve with the cream to *lighten it up*, not to make it richer! REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (309g) | ||
Recipe Makes: 16 | ||
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Calories: 1097 | ||
Calories from Fat: 504 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 56g | 75 % | |
Saturated Fat 32.3g | 162 % | |
Monounsaturated Fat 15.6g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 519.4mg | 160 % | |
Sodium 540.9mg | 19 % | |
Potassium 241.7mg | 6 % | |
Total Carbohydrate 137.6g | 40 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 136.8g | ||
Protein 16g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1097
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