Moist Chocolate Bundt Cake

This Chocolate Bundt Cake is extra moist and delicious! The proof is in the...yogurt?

The Recipe

3 c unbleached flour                                            1/2 c plain fat free Greek Yogurt

1/2 t baking powder                                            2 c natural sugar

1/2 t salt                                                            2 t vanilla extract

3/4 c unsweetened cocoa powder                         3 eggs plus 4 egg whites

1 c I Can't Believe It's Not Butter spread, or          1 c skim milk  

1/2 c real butter

Preheat oven to 325 degrees.  Spray 10 in. Bundt pan with Pam for Baking spray.

Sift flour, baking powder, salt and cocoa.  Set aside.  In a mixing bowl, cream butter, greek yogurt, sugar, and vanilla.  Add eggs and egg whites one at a time (mix egg whites two at a time), beating well after each addition.  Add flour and mix alternately, starting and ending with flour mixture.

Pour into Bundt pan and bake for 65-70 minutes, or until toothpick or cake tester comes out clean.  Let sit for 10 minutes, then turn out onto a wire rack or plate to cool completely.

When cooled, drizzle Chocolate Glaze over the top ridge of the cake in a zig-zag design, allowing the glaze to follow the natural lines in the bundt cake.  Reserve extra glaze for sliced pieces of cake once sliced.

Chocolate Glaze

2 c powdered sugar                                                 1/2 t vanilla extract

4 T unsweetened cocoa powder                                4 T skim milk

1 T I Can't Believe It's Not Butter spread, 

      or Real Butter

In a medium bowl, cream butter with powdered sugar and cocoa.  Add vanilla, then add milk gradually until smooth; adding more or less to desired consistency.

Smart Little Cookie Tip:

I LOVE Greek Yogurt.  I love to eat it plain, with fruit, in dips, and in my baking recipes! Substitute an equal amount of Greek Yogurt, or your favorite plain yogurt, in place of any fat in a recipe; for sour cream, shortening, even eggs! Only substitute one of these ingredients in any one recipe or the magic won't work!

I also cut 1 whole cup of sugar out of this recipe and it still tastes sweet and delicious!

You can bake your Chocolate Bundt Cake and eat it too!

Cinderella Ball Birthday Party

My second oldest daughter recently turned 4-years-old, and in light of recently giving birth to our third baby girl, we managed to celebrate our little Cinderella with several of her sweet princess friends by having a Cinderella Ball Princess Party!

I displayed the glass slipper Cinderella didn't lose on the stairs of the Prince's Castle, in the center of the party decorations.

The Decorations

Blue and Pink Tissue Peonies

Yellow Tissue Daffodil

 Smart Little Cookie Tip: 

In place of making tissue balls, I made tissue flowers.  To do this, I used half the amount of tissue asked for in these instructions from Martha Stewart: http://www.marthastewartweddings.com/article/pom-poms-and-luminariashttp://www.marthastewartweddings.com/article/pom-poms-and-luminarias; Love Martha!

Instead of fanning the tissue into a ball shape, I fanned the tissue out and teased it forward into a flower shape; I then used double stick tape to "arrange" the flower petals.  I'm very happy with how they turned out and wish the tissue was floral scented!

Party Games

Painting Nails 

Princesses need to look their very best for the ball, and every princess has her own unique personality;
they loved all of the pretty colors and stickers!

Pin The Crown on The Princess

Bippity Boppity Boo-Freeze Dance

Before dancing, we made sure the glass slipper fit Cinderella's foot-it did!

The Party Favors

Among the treats in the party favors, were pumpkin sucker rings I found at orientaltrading.com.  Of course each favor was finished with a homemade glass slipper tag.  They fit the theme perfectly!

The Cupcakes

Chocolate cupcakes filled with a fresh strawberry filling and topped with a Strawberry Jam Buttercream-Yum!!

The Fun!

It was such a charming morning with these little princesses!