Recipe
Dessert
Chocolate and Vanilla Swirl Cake
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 16
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ c. Bob's Red Mill white flour | ||
| ½ c. Bob’s Red Mill whole wheat flour | ||
| ½ tsp. Hain salt | ||
| ¼ tsp. baking soda | ||
| ¼ tsp. baking powder | ||
| ½ c. Horizon butter, softened | ||
| 1 ¼ c. Hain granulated sugar | ||
| 1 tsp. vanilla | ||
| 3 Sparboe eggs | ||
| 1 c. Stonyfield low-fat vanilla yogurt | ||
| ¼ c. instant hot cocoa mix | ||
| ½ c. powdered sugar | ||
| 1 ½ tsp. Hy-Vee organic skim milk |
Directions
- Preheat oven to 350 degrees. Mix together flours, salt, baking soda and baking powder. Set aside.
- Beat butter, granulated sugar and vanilla until fluffy. Add eggs one at a time, beating well after each addition. Beat in flour mixture, alternately with yogurt, beating until smooth after each addition.
- Remove 1 cup of batter. Stir in cocoa mix.
- Pour half of the plain batter into a greased and floured 9-by-5-inch loaf pan. Drop cocoa batter by spoonfuls onto plain batter in pan. Add remaining plain batter. Swirl batters deeply with handle of wooden spoon for marbled design.
- Bake 1 hour to 1 hour 15 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes. Loosen sides of cake from pan. Remove from pan to wire rack. Cool completely.
- To serve, stir together powdered sugar and milk. Drizzle over cake. Slice.
Nutrition facts
Servings
310 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 55mg
- Sodium: 320mg
- Total Carbohydrates: 56g
- Protein: 7g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 2%
0%
Iron 6%
0%
Calcium 15%
Recipe Source:
Hy-Vee HealthMarket, December 2005.