Cake
1 ½ cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
2 6-ounce carton Rachel’s Vanilla Chai Yogurt
1 ¼ cups sugar
3 eggs
1 teaspoon vanilla
½ cup canola oil
Dipping Sauce
1 cup blueberries
4 tablespoons sugar
1 6-ounce carton Rachel’s Vanilla Chai Yogurt
Preheat oven to 350 degrees. Grease and flour a loaf pan.
Sift together the flour, baking powder, and salt. Set aside. In a separate bowl, mix together 2 cartons yogurt, sugar, eggs and vanilla until just combined. Pour over dry ingredients and mix until just combined. Gently stir in 1 cup blueberries. Do not overbeat.
Pour into a loaf pan and bake for 50 minutes to 1 hour. Remove from oven and allow to cool.
While cake is cooling, dump 1 cup blueberries into a small saucepan. Add 4 tablespoons sugar and 1 tablespoon water, and stir together. Over low heat, cook mixture until syrupy, about five minutes. Remove from heat and stir in 1 carton yogurt.
Eat sliced cake with dipping sauce and a cup of coffee. Close your eyes and feel really, really happy. Repeat as needed.
http://thepioneerwoman.com/cooking/2008/11/rachels-yogurt-recipes/
No comments:
Post a Comment