My poor baby broke his elbow yesterday. He was playing on the monkey bars at school and fell and landed on his elbow. It was very long day at the hospital getting him fixed up, and he was a trooper. I know that he was in a lot of pain, and he took it like a man. There is nothing worse than seeing your child in pain, it is pretty awful. He needs to stay home from school for the next few days because the doctor needs the swelling to go down before he can put a plaster cast on it. In the meantime, he needs to be still and relax. If you knew my child, that would be like asking him to stop breathing. We are trying to find activities that do not include a lot of movement, so baking it is!

The nice people at Tillamook sent me some of their new light yogurts to try. My kids love to eat yogurt, and my husband has been adding a container (he especially likes the Northwest Berry Patch)to his smoothie every morning and loves it. I love to bake with yogurt. Adding yogurt works the same way that adding buttermilk does, it adds a tang and tenderness to whatever you are baking. This cake is rich, a little goes a long way. My favorite part is the glaze. I love how gorgeous and shiny it makes the cake look. It made my injured boy happy and semi-still, and today, that is all that matters.

6 Tablespoons butter at room temperature
1 1/4 cups sugar
2 eggs
1 3/4 cups flour
2/3 cup cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 (6-ounce) container Tillamook Light Vanilla Yogurt
1/3 cup water
1 teaspoon vanilla

Glaze:

1 1/2 cups powdered sugar
2/3 cup cocoa
3-4 Tablespoons water
1 teaspoon vanilla

In a bowl, whisk together flour, cocoa, baking powder, baking soda, and salt. Set aside.

In another small bowl, whisk together yogurt, water, and vanilla. Set aside.

Cream together butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time.

Add half of the flour mixture to the butter. Add the yogurt mixture, and add the remaining flour.

Mix until just combined. Line a loaf pan with parchment paper and spray with cooking spray.

Bake in a preheated 350 degree oven for one hour. Cool in the pan for 15 minutes. Turn out and cool completely.

Whisk together powdered sugar, cocoa, water, and vanilla until smooth. Pour over cooled cake.

Chocolate Yogurt Cake

★★★★★ 5 from 1 reviews

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Ingredients

• 6 Tablespoons butter at room temperature
• 1 1/4 cups sugar
• 2 eggs
• 1 3/4 cups flour
• 2/3 cup cocoa
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 (6-ounce) container Tillamook Light Vanilla Yogurt
• 1/3 cup water
• 1 teaspoon vanilla

Glaze:

• 1 1/2 cups powdered sugar
• 2/3 cocoa
• 3-4 Tablespoons water
• 1 teaspoon vanilla

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Instructions

1. In a bowl, whisk together flour, cocoa, baking powder, baking soda, and salt. Set aside.
2. In another small bowl, whisk together yogurt, water, and vanilla. Set aside.
3. Cream together butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time.
4. Add half of the flour mixture to the butter. Add the yogurt mixture, and add the remaining flour.
5. Mix until just combined. Line a loaf pan with parchment paper and spray with cooking spray.
6. Bake in a preheated 350 degree oven for one hour. Cool in the pan for 15 minutes. Turn out and cool completely.
7. Whisk together powdered sugar, cocoa, water, and vanilla until smooth. Pour over cooled cake.