Chocolate Yogurt Pound Cake

"This is just like room service!"

That, from my almost 6-year old grand daughter Lila (who apparently already knows about room service!?!) after I let her have her dinner in the family room and watch TV.

This is something I didn’t allow my own two daughters.

But honestly, after 35 years I was a little out of practice. And, like bike riding, you may not forget how, but you also may not race through the streets or peddle yourself up a steep hill quite as often or as easily either. 

So, when the kids came for a visit, sans parents, from Friday through Sunday, there were occasional, let’s say, concessions. If my daughter Gillian, their Mom, is reading this now, I say, don’t worry. These kids are terrific and 2 meals in front of the TV won’t harm them.

As you can see from the photos we did lots of stuff like draw, have a pedicure, blow bubbles outside, ride bikes, have a fashion show. We also frosted a birthday cake for their cousin Nina’s birthday party on Saturday (although the top decoration, an Ariel rice-paper scene, was store-bought).

The little one, Remy, age 21 months talks a blue streak although sometimes it’s difficult to understand his pronunciations. However, one of the new words he learned this weekend was “chocolate cake,” which he mentioned to his parents as soon as they walked in the door Sunday night.

"Tzockickcake!" he told them, with his tongue literally licking his lips.

When a kid is this young you can’t depend on “what happens at Grandma’s stays at grandma’s.”

I had baked the chocolate cake for a Hadassah Tea and was cutting it into slices. There were a few not-so-lovely pieces that I didn’t include on the platter I sent over for that event. Remy had a small sliver of the leftovers. He liked it, that’s for sure.

Can’t say I blame him. Smart kid!

Here’s the recipe:

Chocolate Yogurt Pound Cake

  • 2-1/2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 12 ounces butter at room temperature
  • 3 cups sugar
  • 5 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup plain yogurt
  • 1 cup boiling water
  • 1 cup chocolate chips

Preheat the oven to 350 degrees. Butter and flour a 10-cup bundt pan. Sift the flour, cocoa powder, baking soda and salt into a bowl and set aside. Beat the butter and sugar in the bowl of an electric mixer and mix at medium speed for 3-4 minutes or until well combined. Add the eggs, one at a time, blending each one in. Stir in the vanilla extract. Add the dry ingredients in thirds, alternating with the yogurt, until the flour mixture and yogurt have been used and the batter is well blended and smooth. Gradually add the boiling water, beating slowly, for 2-3 minutes or until the batter is smooth and well blended. Stir in the chocolate chips. Pour the batter into the prepared pan. Bake for 65-70 minutes or until a cake tester inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a cake rack to cool completely. Makes 12+ servings