#stump cake

Makes (2) 9"x1.5" or 8"x2" cake rounds, (24) standard size cupcakes, or (1) 9"x13" cake

Ingredients

2 cups all purpose flour

3/4 cup cocoa powder

2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 large eggs

1 1/2 cups sugar*

1 1/2 cups plain yogurt

1/2 cup canola oil

2 tsp vanilla extract

1 cup boiling water or coffee

Directions

Preheat oven to 300° F. Lightly grease and flour your baking pans, or prepare cupcake pans with paper liners. I also like to line the bottom of my cake rounds with parchment paper circles.

In a large bowl, sift the flour, cocoa powder, baking soda, baking powder, and salt together. Stir with a whisk until it all looks pretty uniform, then set aside.

In a medium bowl, lightly beat the eggs. Add the sugar and beat until the mixture is liquidy, but not frothy. Add the yogurt, oil, and vanilla extract and mix until everything is icorporated.

Add the egg mixture to the dry ingredients and beat just until combined. Add the boiling water/coffee and mix until everything is blended and smooth. Pour into your prepared pan(s). Try not to fill cake rounds or cupcake liners more than 2/3 full or they might overflow.

Bake for:

(2) 9"x1.5" or 8"x2" cake rounds: 40-45 minutes

(24) standard size cupcakes: 20-23 minutes

9"x13" baking dish: 1 hour

Cake(s) are done when a toothpick or knife inserted into the middle comes out clean. Remove pan(s) from the oven and onto a rack to cool. These can cool completely in their pans.

*This cake is mildly sweet (you can even reduce the sugar to 1 1/3 cup if you like), so that if you choose to frost it the sweetness won't be overbearing. You can also increase the sugar to 2 cups and just eat it unembellished or with a dusting of powdered sugar.