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Source: The Love Of Baking (Robin Hood)
Prep Time: 15 min
Bake Time: 40 min
Makes: 16 servings
Freezes: Not Recommended
Cake:
2 3/4 cups Robin Hood cake and pastry flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 tbsp. finely grated orange rind
1 1/2 cups Splenda sweetener, granulated
3 eggs
1 tbsp. vanilla extract
1 cup Crisco oil
1 1/4 cups Astro original balkan style plain yogurt
3 tbsp. unsweetened cocoa, sifted
1/2 cup semi-sweet chocolate chips
Glaze:
3 tbsp. Carnation evaporated milk, hot
1/3 cup semi-sweet chocolate chips
Preheat oven to 350F. Grease a 10" tube pan.
Cake:
In a medium bowl, sift flour, baking powder, baking soda, salt, and rind. Reserve.
In a separate bowl, beat sweetener and eggs, about 2 minutes. Mix in vanilla and oil until blended. Add half the reserved flour mixture, beating until just combined. Add yogurt and remaining reserved flour mixture.
Remove 2 cups of the batter into a medium bowl to make chocolate batter. Stir in cocoa until completely combined. Add chocolate chips to vanilla batter.
Spread half the vanilla batter into prepared pan. Spoon chocolate batter over top. Top with remaining vanilla batter. Swirl batter with a small knife.
Bake in preheated oven for 40 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 30 minutes. Remove to rack to cool completely.
Glaze:
Heat milk and pour over chocolate chips. Let sit 5 minutes, then stir until mixture is combined. Drizzle over cooled cake.
Prep Time: 15 min
Bake Time: 40 min
Makes: 16 servings
Freezes: Not Recommended
Cake:
2 3/4 cups Robin Hood cake and pastry flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 tbsp. finely grated orange rind
1 1/2 cups Splenda sweetener, granulated
3 eggs
1 tbsp. vanilla extract
1 cup Crisco oil
1 1/4 cups Astro original balkan style plain yogurt
3 tbsp. unsweetened cocoa, sifted
1/2 cup semi-sweet chocolate chips
Glaze:
3 tbsp. Carnation evaporated milk, hot
1/3 cup semi-sweet chocolate chips
Preheat oven to 350F. Grease a 10" tube pan.
Cake:
In a medium bowl, sift flour, baking powder, baking soda, salt, and rind. Reserve.
In a separate bowl, beat sweetener and eggs, about 2 minutes. Mix in vanilla and oil until blended. Add half the reserved flour mixture, beating until just combined. Add yogurt and remaining reserved flour mixture.
Remove 2 cups of the batter into a medium bowl to make chocolate batter. Stir in cocoa until completely combined. Add chocolate chips to vanilla batter.
Spread half the vanilla batter into prepared pan. Spoon chocolate batter over top. Top with remaining vanilla batter. Swirl batter with a small knife.
Bake in preheated oven for 40 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 30 minutes. Remove to rack to cool completely.
Glaze:
Heat milk and pour over chocolate chips. Let sit 5 minutes, then stir until mixture is combined. Drizzle over cooled cake.
