Chocolate Yogurt Cake

2 cups flour
1½ cups sugar
½ cup unsweetened cocoa
2 tsp. baking soda
1 tsp. salt
1 cup Dannon® plain yogurt
3 eggs
2/3 cup oil
1½ tsp. vanilla

Frosting:
1 6oz pkg Hershey’s® semisweet chocolate chips
¼ cup margarine
2/3 cup Dannon® plain yogurt
1/2 tsp. vanilla
1/8 tsp. salt
2½ to 3 cups confections sugar

Mix flour, sugar, cocoa, baking soda and salt in large bowl. Add yogurt,
eggs, oil, and vanilla. Mix well until ingredients are moisten, scraping
bowl constantly. Pour into greased and floured two 9” round layer pans.
Bake at 350° for 30 to 35 minutes, or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely on
wire rack.

For frosting, combine chocolate chips and margarine in small saucepan. Cook over low heat; stirring constantly until melted. Transfer mixture to medium bowl. Cool slightly. Blend in yogurt, vanilla and salt. Stir in enough confectioners’ sugar until frosting is thick enough to spread. Fill and frost on cooled cake.

Makes 16 servings