Chocolate Yogurt Bundt Cake

Baking this cake in a bundt pan, using whole milk yogurt, and baking at a slightly lower temperature than usual seem to produce a magically moist, richly flavored chocolate cake. If you top with peppermint glaze and crushed candy canes, it's the perfect Christmas party cake!

Chocolate Yogurt Bundt Cake

2 sticks butter, softened
1 1/2 cup granulated sugar
1/2 cup brown sugar, not packed
2 eggs
1 egg yolk
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
6 T cocoa
1 cup whole milk yogurt

Pre-heat oven to 325

Butter and flour bundt pan. Whisk together dry ingredients. Cream butter and sugar. Mix eggs and egg yolk into creamed butter and sugar in one at a time. Mix in dry ingredients and yogurt alternately.

Bake 45-60 minutes. Check for done-ness by inserting a toothpick. Cake is done whan a few moist crumbs stick to the toothpick.

Try with peppermint glaze: mix half and half, sifted powdered sugar, 1 or 1 1/2 tsp peppermint extract (depending on your enthusiasm for peppermint). Whisk to pourable consistency. Spoon glaze over cake. Sprinkle with crushed candy canes!