Ingredients
Method
A bit of this, a bit of that
- For the cake:
- 115g butter
- 115g caster sugar
- 2 eggs
- 1 tsp red food colouring
- 300g plain flour
- 250ml/1 cup Onken Fat Free Natural Yogurt
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
- 1tsp baking powder
- For the icing:
- 115g butter
- 200g cream cheese
- 500g icing sugar
- 1 tsp vanilla extract
Step-by-step
- 1 Preheat the oven to 180C/350F.
- 2 In a large bowl, cream together the butter and sugar. Add the eggs, one at a time while constantly beating the mixture. Tip in the red food colouring and mix.
- 3 If using an electric mixer, place on low speed, add the flour and yogurt alternately, beginning and ending with flour. Mix well but do not over-beat to ensure a light fluffy cake.
- 4 Mix in the vanilla, cocoa powder and baking powder. Transfer the batter into two greased 9 inch round cake tins. Place the tins in the middle of the oven and bake for 25-30 minutes until spongy on the inside and a knife or skewer comes out clean.
- 5 Allow to cool completely before frosting.
- 6 For the frosting:
-
7
Cream the butter and cream cheese together and sift in the icing sugar. Add the vanilla extract
and mix until well combined. Once the cakes are completely cool, layer the cake sandwiching it
together with the icing, reserving half for the topping. - 8 Spread the icing on top the cake and around the sides. Cut in slices to serve.
Nobody has commented on this recipe yet, why not be the first?