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Thursday, January 17, 2008


This is my mom's recipe, so it uses European cups that hold 220 ml of liquid. I've translated them into grams/mililiters using a table in an old cookbook. I normally use US cups and just fill them up to the 220 ml mark. The recipe uses both baking powder and soda + yogurt - that's not a typo, though it is weird. My mom has recently started making them with half the oil, and she says they turn up just fine. I've never tried that, though.

Anyway... the recipe:


1 cup (220 ml) oil
1 cup (200 g) sugar
500 g yogurt + 1 teaspoon baking soda
3 tablespoons chocolate syrup (or cocoa powder, but chocolate syrup is better)
2 cups (250 g) flour
2 teaspoons baking powder
1 teaspoon vanilla extract


Preheat oven at 350 F/175 C.
Stir baking soda into yogurt.
Stir in baking powder.
Add the rest of the ingredients and beat with a mixer.
Pour batter into a 9"x13" baking pan.
Bake for 20 min or until a toothpick comes out clean.

I usually frost with store-bought chocolate frosting, but that's optional.

Or, you can try to adapt this one. I've never actually made the second one, but a friend made them and I tried them (yummmm!), so it kind of counts.

Edited to adjust the metric components - I think my cookbook's conversion table is off.

1 comment:

Anonymous said...

You can actually completely skip the oil and it will come out like a cake. I did that, then made it with the oil and I prefer it the first way.