Chocolate BaNilla Cake with BaNilla Creme Anglaise

Related recipes: Bananas, Desserts, Fruit, Kid-Friendly, Stonyfield Farms

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Recipe courtesy of Stonyfield Farms, a proud sponsor of Go Organic! for Earth Day

Whoever dreamed up the bundt pan ought to be given a lifetime achievement award...what cool pans! The sauce is optional of course, but nice to know you can make one of the classics with yogurt!

Preparation facts

Yield: 10 servings

Ingredients

2/3 cup butter, softened

1 cup sugar

2 eggs

1 cup Stonyfield Farm organic lowfat BaNilla yogurt

2 cups flour

1/2 cup cocoa powder (best quality, Dutch processed)

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

BaNilla Anglaise:

1/2 cup whole milk

3 Tbs sugar

2 egg yolks

1/2 cup Stonyfield Farm organic lowfat BaNilla yogurt

Directions

Preheat oven to 350°F.

Cream butter and sugar until very light and fluffy scraping down sides of mixer and bowl a couple of times. Mix in eggs one at a time. Sift dry ingredients together. Add alternately with BaNilla yogurt.

Prep bundt pan and spoon batter in evenly all around. Bake 45-50 minute. Cool. Unmold. Slice and serve with BaNilla Anglaise, fresh fruits, ice cream or frozen yogurt.

To make the Anglaise, whisk together milk, sugar and eggs in a small sauce pan. Over low heat stir constantly until custard thickens to coat the back of the spoon and you can see steam coming up from surface of liquid. Do not boil. Remove from heat and whisk in yogurt. Serve chilled.

Nutrition facts

Serving Size 1 serving
Calories 380
Calories from Fat 140 (37%)
% Daily Value*
24%Total Fat 16g
46%Saturated Fat 9.2g
Polyunsaturated Fat 0.9g
Monounsaturated Fat 4.4g
40%Cholesterol 119mg
10%Sodium 240mg
9%Potassium 302mg
18%Total Carbohydrate 55g
9%Dietary Fiber 2.3g
Sugars 27g
Sugar Alcohols 0g
15%Protein 8g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.