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Print this Recipe    Chocolate Yoghurt

CHOCOLATE YOGHURT CAKE

2/3 cup shortening
1 3/4 cup sugar
2 eggs
1 tsp vanilla or cognac
2 1/2 cups cake flour
1 1/2 tsp baking soda
1/2 tsp salt
1 cup plain yoghurt
1/2 cup boiling water
1/2 cup baking cocoa
Frosting:
4 cups powdered sugar
3/4 cup cocoa
1 stick butter softened
1 tsp cognac or vanilla
1/4 cup evaporated milk

Beat sugar and shortening until fluffy, Add eggs and beat in well.
Stir in vanilla. Combine dry ingredients

Stir boiling water into cocoa. Add dry ingredients alternately
with the yoghurt to creamed mixture

Stir in the cocoa mixture last. Turn into 2, 9 inch cake layers
and bake about 35 minutes at 350 degrees. Cool in pan 10 minutes
before removing to cool completely. Frost when cold.

Combine sugar and cocoa. Beat in butter. blend in vanilla and enough
milk to make a frosting consisitency. Use to fill and frost cake

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