This first recipe contribution, chocolate cake, was given to me by a customer about 28 years ago. Her name is Carolie Coffey and she is still a customer.

Chocolate Cake

  • 3 eggs
  • 2 cups brown sugar (I use light)
  • 1 cup oil (I use canola)
  • 1 cup lowfat plain yogurt
  • 1 TB cinnamon
  • 1 TB baking soda
  • 1 tsp salt (optional, I don't use it)
  • 1 tsp vanilla
  • 2 cups flour
  • 1 cup unsweetened powdered cocoa (like Baker's)
  • 1 cup hot strong coffee
  • Frosting
  • 3/4 cup cream cheese
  • 3/4 cup butter
  • 3/4 box powered sugar
  • Vanilla (a few drops)


I use a hand mixer, and basically mix the ingredients in the order they are listed, without much attention to regular rules about sifting or anything else. This batter is poured into a bundt pan that has been sprayed with cooking spray and then cooked at 350 degrees for 55 minutes, or until you can smell it cooking. All the stuff you learned in junior high cooking (I hope you had the chance to take this class, it changed my life) applies. The cake should pull away from the edges, but you want it to be moist, so don’t overcook it, whatever that means.


Mix all frosting ingredients with an electric mixer, even if you think it won’t happen, keep going. It eventually gets creamy and smooth.

Kids don’t particulary like this cake, but adults cannot believe how good it is.

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