Ingredients
- 1 package devil's food cake mix
- 4 eggs
- 1 8-ounce carton low-fat, plain yogurt
- 1/2 cup vegetable oil
- 1/2 cup warm tap water
- 1 3.4-ounce package instant vanilla pudding
- 1 6-ounce package chocolate chips (optional)
- 1/2 cup chopped walnuts (optional)
Preparation
Step 1
Preheat oven to 350. Generously grease and flour Bundt or angel food pan. Place cake mix, eggs, yogurt, oil, water and pudding mix in large bowl. Beat with electric mixer on High (start on Low and move up unless you enjoy lovely spray of cake batter all over your walls and floor) for about 5 minutes. Batter will be very thick. Stir in chips and nuts.
Bake for 50-60 minutes, or until toothpick inserted comes out clean, but moist (DON'T over bake!). Remove from oven and cool for about 10 minutes before turning onto plate.
While cake is cooling in pan, make glaze.
Glaze:
2 tablespoons cocoa
2 tablespoons water
1 tablespoon oil
2 tablespoons light corn syrup
1 cup confectioner's sugar
Heat cocoa, water, oil and syrup over low flame until mixed and warm. Add sugar and stir until thoroughly incorporated and glaze is smooth. Drizzle over warm cake, allowing glaze to dribble down sides. Top with nuts, if desired. (Recipe can be doubled.)