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Overnight Greek Yogurt Cake Recipe


4 eggs

1/2 cup vegetable oil

1 3/4 cups white sugar

6 (1 ounce) squares unsweetened chocolate, chopped

2 teaspoons vanilla extract

1 cup whipping cream

1 (12 ounce) package pre-sweetened strawberries, hulled

1/4 cup heavy whipping cream

1 cup chopped pecans

1/4 cup chopped pecans

1 (18 ounce) can crushed pineapple with juice

1 (8 ounce) package cream cheese, softened

1 cup white sugar

1 (3 ounce) package instant vanilla pudding mix

1 (8 ounce) container frozen whipped topping, thawed


Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.

In a large bowl, beat eggs, oil, sugar, chocolate and vanilla until smooth. Beat eggs mixture into egg mixture alternately with the cream and pecans.

Sift together the flour, baking powder, baking soda and salt. Set aside.

In a small bowl, mix together the flour, powdered sugar, and whipped cream. Gradually blend the creamed mixture into the batter and spread evenly in 12x18 inch pan.

Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.

To make the frosting: In a medium bowl, mix together the cream cheese, white sugar and pudding mix. Beat until smooth. Stir in whipped topping until frosting reaches desired consistency. Chill in refrigerator.