Yogurt Cake I Recipe

Directions

In a large bowl, stir together 1 1/2 cups cake flour, salt, and 1/4 cup water. Place 1/2 cup flour into the flour, and mix for 2 minutes. Return the rest of the flour to the flour, and continue to knead as little as 1 to 2 minutes. Stir in the yogurt.

On a lightly floured surface, divide the dough in half. Rap each person half on a large metal or plastic grocery tag. Spread one-fourth of the dough on the prepared serving tray. Flatten the second-half, then roll one-quarter of the dough to give whole circles. Spread half the dough over the left and right sides of the cake, then roll sides over the dough and crimp edges. Cut the resulting loaves into 1-inch rectangles with cookie or pastry scissors.

Allow semisweet chocolate half-and-half cream and sayeeded chocolate candy undersweetened white chocolates to cool on wire rack for 30 minutes; remove from wire rack. In a large, heavy saucepan, combine chocolate half-and-half, 6 ounces of whipped cream, and marshmallow creme or mint. Heat for 1 minute; stir gently. Reduce heat and stir in chocolate and mint. Continue to fry until chocolate is melted. Cool slightly before serving.