Ingredients:
Cake
- Baking spray
- One 6 oz carton vanilla yogurt (save the empty carton for measuring the rest of the ingredients)
- One 6 oz carton vegetable oil
- One 6 oz carton granulated sugar
- 2 large eggs at room temperature
- Two 6 oz cartons cake flour (1 1/2 cups dry measured)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- One 6 oz carton unsweetened cocoa powder
- 1 1/2 teaspoons vanilla extract
- One 6 oz carton whole milk
- One 6 oz carton semisweet chocolate chips
Vanilla Buttercream Frosting
- 12 tablespoons (1 1/2 sticks) salted butter, softened
- Two 6 oz cartons powdered sugar (1 1/2 cups dry measured)
- 1/2 tablespoon vanilla extract
- One 6 oz carton semisweet mini chocolate chips
Directions :
Position a rack in the middle of the oven and preheat it to 350 F. Generously spray a 10 in round cake pan with baking spray.
Empty the yogurt into a large bowl scraping the carton as clean as possible. (This is now your measuring cup!)
Add oil, sugar, eggs and whisk well to combine.
Measure one carton of flour, baking soda, baking powder and stir.
Add the flour mixture along with the second carton of flour to the wet ingredients.
Add the cocoa powder and stir.
Add the vanilla milk and mini chocolate chips and stir to combine.
Pour the batter into the cake pan.
Bake until a toothpick inserted into the center comes out clean. 35-38 minutes.
Let the cake cool in the pan for 5 minutes, then remove the cake from the pan and set on a rack to cool.
Make the vanilla buttercream frosting: In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, powdered sugar and vanilla. Mix until totally smooth, scraping the sides once or twice during the process.
When the cake is completely cool, plop the frosting on top and spread it all over.
Sprinkle with chocolate chips and slice, slice, baby!
