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Chocolate Yoghurt Poundcake

1 pound butter, softened
3 cups sugar
6 eggs
3 1/2 cups unbleached white flour
1 cup cocoa
1 cup plain yoghurt
2 teaspoons pure vanilla, almond, or lemon extract
2 teaspoons baking powder

Preheat 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 it's shape.

If you wish, brush melted sweet chocolate over the cooled cake.
Or serve it with pure whipped cream.


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