Chocolate BaNilla Cake with BaNilla Creme Anglaise

• From: Stonyfield Farms

Ingredients

• 2/3 cup butter, softened

• 1 cup sugar

• 2 eggs

• 1 cup lowfat BaNilla yogurt

• 2 cups flour

• 1/2 cup cocoa powder (best quality, Dutch processed)

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• BaNilla Anglaise:1/2 cup whole milk

• 3 Tbs sugar

• 2 egg yolks

• 1/2 cup lowfat BaNilla yogurt

This classic bundt cake can be made with a modern twist: yogurt.

Directions

• 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.