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    You are in: Home / Recipes / Fudgy Whole-Wheat Yogurt Cake Recipe
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    Fudgy Whole-Wheat Yogurt Cake

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on February 15, 2009

      I thought this was great! Light and moist. I used plain yogurt so it tastes more like a sour cream cake. To the person that hated it...you baked it too long maybe. my oven runs very hot and I adjust my temp downward quite a bit. I have to watch things carefully but this came out fine. added a vanilla buttercream frosting. my daughter loves it!!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 05, 2009

      This cake is phenomenal! Very moist, and not totally unhealthy. I even cut the sugar to 1/2 cup and butter to 1/8 cup and it was very good. I did like it better after it sat for a day, it got even more moist. I stored in the refrigerator, and topped with a mixture of yogurt and peanut butter for a peanut butter fix. Thanks a bunch!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 05, 2009

      This cake was TERRIBLE!!! I cooked it for about 50 minutes at 375 (& my oven's hot!) and when I took it out, the edges were pulling away from the sides and the top was about to burn, but when I let it cool (thinking that would cook the middle a bit) and cut a piece, the inside was still wet! I thought it might at least taste good, and be like a sort of pudding cake, but it tasted awful!!! Never again!

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Fudgy Whole-Wheat Yogurt Cake

    Serving Size: 1 (108 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 219.7
     
    Calories from Fat 59
    26%
    Total Fat 6.5 g
    10%
    Saturated Fat 3.9 g
    19%
    Cholesterol 15.3 mg
    5%
    Sodium 255.1 mg
    10%
    Total Carbohydrate 40.0 g
    13%
    Dietary Fiber 4.0 g
    16%
    Sugars 23.0 g
    92%
    Protein 4.2 g
    8%

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