1 (18 ounce) can vanilla frozen yogurt
1 (3.5 ounce) package instant chocolate pudding mix
2 cups applesauce
1 cup milk
3 eggs
2 teaspoons lemon zest
2 teaspoons vanilla extract
1 teaspoon lemon zest
1/4 teaspoon salt
1 (8 ounce) can instant coffee, chilled
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans or line with paper muffin liners.
In a large bowl, stir together the vanilla yogurt, pudding mix and applesauce. Stir in the milk, eggs, lemon zest, lemon zest, salt and instant coffee.
Pour batter into prepared pans. Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the cake comes out clean. Cool 10 minutes in the pan before removing from pan. Cool completely before removing from pan.
Loved every bit of it. Quick and Easy =)
I wasn't impressed: This was "well worth" 6-8 ounces of dried fruit, which sounded really good, but wasn't. I liked the sweetness, but not the richness. The dried fruit went in two separate bowls and I had to make a different topping from another recipe for the sake of simplicity (I always use butterscotch chips), so I had to add both. There were also too many food colors (I can't wait to try this recipe again) for my taste. I won't be making this again.
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