1 2/3 cups all-purpose flour - 200g
1 1/2 cups granulated sugar - 270g
2/3 cup unsweetened cocoa powder - 60g
1 1/2 teaspoons baking soda
2 tablespoons plain yogurt
1/2 cup unsalted butter or margarine, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup granulated sugar - 90g
2 tablespoons unsweetened cocoa powder - 12g
2 tablespoons unsalted butter or margarine
4 tablespoons whole milk - 60ml
1 tablespoon Karo syrup
1/2 to 3/4 cup confectioners' sugar - 105g
1 2/3 cups all-purpose flour - 200g
1 1/2 cups granulated sugar - 270g
2/3 cup unsweetened cocoa powder - 60g
1 1/2 teaspoons baking soda
2 tablespoons plain yogurt
1/2 cup unsalted butter or margarine, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup granulated sugar - 90g
2 tablespoons unsweetened cocoa powder - 12g
2 tablespoons unsalted butter or margarine
4 tablespoons whole milk - 60ml
1 tablespoon Karo syrup
1/2 to 3/4 cup confectioners' sugar - 105g
Preheat the oven to moderate temperature (180°C)
Grease a baking dish of about 23 x 35 cm
Combine all ingredients in a large bowl
Beat for 1 minute on low speed, scraping down the sides of the bowl
Beat for 3 minutes on high speed, scraping down the sides occasionally
Pour into the prepared baking dish
Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean
Let cool
If desired, top with whipped cream, chantilly cream, or the following glaze:
Melt the confectioners' sugar and chocolate in a saucepan
Add the butter, milk, and Karo syrup
Heat to boiling point
Simmer for 3 minutes, stirring occasionally
Let cool
Add the confectioners' sugar and beat.
