BIRTHDAY CAKE YOGURT CUP
Celebrate a special day with this fun yogurt cup!
Provided by Betty Crocker Kitchens
Categories Snack
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Remove 1 tablespoon yogurt from yogurt container. Stir in chopped cake.
- Top with whipped cream and candy sprinkles.
Nutrition Facts : Calories 220, Carbohydrate 30 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 21 g, TransFat 0 g
11-CARTON CAKE
The word "carton" in the title refers to a 6-ounce yogurt carton, which is used to measure most of the ingredients in this easy-to-assemble cake. Just make sure to rinse and dry the carton before using it to measure out the dry ingredients.
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 2h
Yield 12 servings
Number Of Ingredients 16
Steps:
- For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Spray a 10-inch round cake pan with a layer of nonstick cooking spray.
- To a large mixing bowl, add the yogurt, oil and granulated sugar (using the yogurt carton as the measure) and the eggs; beat together with a hand whisk until everything is incorporated and smooth, 1 to 2 minutes.
- Next, add the cake flour and cocoa using the carton as the measure, then the vanilla, baking soda and baking powder; beat together until incorporated, 1 to 2 minutes more. Add the milk and mini chocolate chips (using the carton) and mix until incorporated.
- Pour the batter into the prepared cake pan and bake until a cake tester inserted into the center of the cake comes out clean, 35 to 40 minutes. Let cool in the cake pan for 30 minutes, then remove the cake to a cooling rack and allow it to cool for another 30 minutes.
- For the vanilla buttercream frosting: Add the confectioners' sugar (measured in the carton), butter and vanilla to the bowl of an electric mixer fitted with a paddle attachment and beat until smooth and creamy, 2 to 3 minutes. Spread over the top of the cooled cake in a thick layer and sprinkle with the mini chocolate chips (measure in the carton).
EASY YOGURT CAKE
This is an easy yogurt cake that uses the yogurt container to measure all of the ingredients. It's ready in under an hour and the perfect not-too-sweet snack or breakfast treat. It's known in France as "Gâteau au Yaourt" and is typically the first cake that French children learn how to make. My son attends a French school and has made this with his classmates.
Provided by Diana Moutsopoulos
Categories World Cuisine Recipes European French
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round springform cake pan.
- Empty the yogurt into a mixing bowl. Measure the oil, using the yogurt container, and add to the yogurt. Set aside. Rinse yogurt container and dry with paper towel to continue using it as a measuring tool.
- Add eggs, sugar, and vanilla extract to the yogurt-oil mixture. Beat well until thoroughly combined. Add flour, baking powder, and salt. Stir until just combined; batter will be thick. Pour into the prepared cake pan and spread to level the top.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 400.2 calories, Carbohydrate 60.1 g, Cholesterol 63.4 mg, Fat 15.5 g, Fiber 0.7 g, Protein 6.2 g, SaturatedFat 2.9 g, Sodium 269.5 mg, Sugar 38.7 g
CAKE BATTER FROZEN YOGURT RECIPE BY TASTY
Here's what you need: cream cheese, vanilla yogurt, honey, almond extract, rainbow sprinkles
Provided by Hannah Williams
Categories Desserts
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine all ingredients in a food processor until smooth. Stir in rainbow sprinkles.
- Transfer to an 8x8-inch (20x20 cm) glass dish.
- Freeze for at least 2 hours.
- Enjoy!
Nutrition Facts : Calories 369 calories, Carbohydrate 36 grams, Fat 22 grams, Fiber 0 grams, Protein 6 grams, Sugar 33 grams
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