Chocolate BaNilla Cake with BaNilla Creme Anglaise
Serves: 10
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!
Calorie: 380, Proteins: 8 g, Total Fat: 16 g, Fiber: 2.30 g, Sugar 27 g.
Preparation
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.