In our summer of unhealthy eating, I wanted something chocolatey. And something new. This recipe for Fudgy Chocolate Chip Yogurt Cake had been on my Pinterest board for a while and it looked easy but yummy.
I subbed egg substitute for half the eggs and then used a bit of Splenda to cut back on the sugar. I used a combination of semi-sweet, dark, and milk chocolate chips. Once upon a time, I had toffee chips but not anymore so I left off the topping.
When it came time to bake, I wanted this cake under-done. I took it out at 33 minutes and it seemed perfect. When we finally cut into it, I was happy. The chocolate chips fall to the bottom and, if warmed in the microwave, are a bit melty. Yum! This would be great with vanilla ice cream but I didn't want to go overboard. It's also not too rich….perfect for a random dessert.
This one is a good solid recipe - not out-of-this-world but still good!