Chocolate BaNilla Cake with BaNilla Crème Anglaise

Started as an organic farming school in the 1980s, Stonyfield Farm in Londonberry, New Hampshire, is now the world's leading organic yogurt maker.

This recipe from their staff chef is similar to a pudding cake but a bit lighter than most, and can be made with any brand of lowfat banana-vanilla yogurt as long as it has live cultures. Top with fresh fruit or frozen yogurt for a light summer treat or serve with BaNilla Anglaise for an elegant occasion.

Yield: 6-12 servings, depending on your sweet tooth

Ingredients

2/3 cup butter, softened
1 cup sugar
2 eggs
1 cup Stonyfield Farm organic lowfat BaNilla yogurt
2 cup flour
1/2 cup cocoa powder (best quality, Dutch processed)
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Instructions:

1. Preheat oven to 350F.
   
2. Cream butter and sugar until light and fluffy, scrape the sides of the bowl with mixer a couple of times to make sure it is combined well.
   
3. Add eggs one at a time and combine.
   
4. Sift dry ingredients together. Add alternating with BaNilla yogurt.
   
5. Coat bundt pan with butter or cooking spray and lightly flour.
   
6. Spoon batter into bundt pan evenly.
   
7. Bake 45-50 minutes. Cool.
   
8. Remove from bundt pan, slice and serve with BaNilla Anglaise (recipe follows), fresh fruit, ice cream or frozen yogurt.

BaNilla Anglaise

Ingredients

1/2 cup whole milk
3 Tbs. sugar
2 egg yolks
1/2 cup Stonyfield Farm organic lowfat BaNilla yogurt

Instructions:

1. Whisk together milk, sugar and eggs in a small saucepan.
   
2. Over low heat stir constantly until custard thickens. It should coat the back of the spoon when you pull it out and you can see steam coming up from surface of liquid. Do not boil.
   
3. Remove from heat and whisk in yogurt. Serve chilled.

Recipe and photo Stonyfield Farms, Londonberry, New Hampshire

Next: Strawberry Shortcake With Basil Ice Cream