Yield
18 servings
Photo: Oxmoor House

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Coat 3 (8-inch) round cake pans with cooking spray, and dust with 1 tablespoon flour.

Step 3

Combine cocoa and chocolate in a small bowl; add boiling water, stirring until chocolate melts. Set aside.

Step 4

Combine sugars, butter, and oil in a large bowl, and beat at medium speed of a mixer until well-blended (about 5 minutes). Add yogurt, extracts, and egg whites; beat well.

Step 5

Lightly spoon sifted flour into dry measuring cups, and level with a knife. Combine sifted flour, baking powder, baking soda, and salt. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Beat in cocoa mixture.

Step 6

Pour cake batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes, and remove from pans. Cool completely on wire racks.

Step 7

Place 1 cake layer on a plate; spread with 1/3 cup Coconut-Pecan Frosting, and top with another cake layer. Spread with 1/3 cup frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator.

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