Yogurt Chocolate Chip Cake

Ingredients

1/2 cup butter, at room temperature

3/4 cup sugar

2 eggs

1 1/4 cups Glenisk Natural yogurt

1 teaspoon vanilla essence

1 cup unbleached plain flour

1 cup whole-wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

1/3 cup semi-sweet chocolate drops

TOPPING

1/4 cup butter, at room temperature

1/3 cup brown sugar

1/2 cup unbleached plain flour

1/2 teaspoon cocoa powder

1/4 cup semi-sweet chocolate drops

Preparation

Preheat the oven to gas mark 31/2, 175°C, 350°F. Cream together the butter and sugar. Add the eggs one at a time, beating well after each addition. Stir in the yogurt and vanilla. In a separate bowl, sift together the two flours, baking soda and baking powder. Add the dry ingredients to the yogurt mixture and stir to mix. Stir in the chocolate drops. Pour into a greased 24 cm x 32 cm pan.

For the topping, cream the butter, brown sugar, flour and cocoa until well-blended. Stir in the chocolate drops. Sprinkle the topping over the cake batter. Bake for 35 to 45 minutes or until a toothpick inserted in the middle comes out clean.

Serves

12