Preparation

1 Preheat oven to 350°F.

2 In a large mixing bowl, combine flour, sugar, cocoa, baking soda and salt; mix ingredients. Add yogurt, eggs oil and vanilla; beat at low speed until ingredients are moistened, scraping bowl constantly.

3 Then beat at medium speed for 2 minutes, scraping the bowl occasionally. Pour into 2 greased and floured 8-inch round layer pans.

4 Bake for 35 minutes or until cake tests done. Cool 10 minutes in pans then remove and cool completely on wire rack. Frost layers with Chocolate Yogurt Frosting.

5 For frosting, combine chocolate chips and margarine in a small saucepan. Heat over a low setting; stirring constantly, until melted.

6 Transfer mixture to medium mixing bowl; cool slightly. Blend in yogurt, vanilla and salt. Stir in enough powdered sugar until frosting is thick enough to spread. Fill and frost cooled cakes.

Source: Wheat Foods Council