Golden Layer Cake

Cake:

3/4 cup unsalted butter
1 1/2 cups granulated sugar
3 large eggs, beaten lightly
2 1/2 cups Unbleached All-Purpose Flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup yogurt, regular, low-fat or nonfat, plain
or vanilla
2 teaspoons vanilla
1/2 teaspoon almond extract

Make sure the butter, eggs and yogurt are at
cool room temperature (68°F to 72°F). Preheat
the oven to 350°F. Grease and flour two 8-inch
round cake pans.

Beat the butter in a large mixing bowl until light.
Gradually add the sugar and continue to beat for
5 minutes. Beat in the eggs, beating all the while,
and beat till light colored. This will take a total
of 5 minutes at the medium speed of a stand mixer,
or the high speed of a hand mixer. Be sure to stop
once to scrape down the sides of the bowl.

In a small bowl, whisk together the flour, salt,
baking powder and baking soda; set aside. Whisk
together the yogurt, vanilla and almond extract
in a cup; set aside.

Using a spatula or large spoon, stir the flour mix-
ture into the butter mixture in the bowl alternately
with the yogurt mixture, beginning and ending with
the flour. Stir by hand only until the batter is com-
pletely mixed.

Divide the batter evenly between the prepared pans.

Bake the cake layers in the lower third of the oven
for 35 minutes, or until until they spring back when
lightly touched in the center, and the edge begins to
pull away from the pan.

Remove the cakes from the oven and cool on a w rack
for 15 minutes. Working with one layer at a time, run
a knife around the sides of the cake to make sure it's
not sticking to the pan, center a plate or flat pan over
the cake, and tilt it upside down. Remove the pan from
the cake, center the cooling rack over the cake, and flip
once more to cool completely. Yield: Two 8-inch cake
layers.

Fudge Frosting:

This thick, deep chocolate frosting is poured, rather
than spread over the cake. As it cools it becomes glossy
and, if you haven't messed with it a lot during the
application, very smooth, a perfect surface for de-
corating.

1/2 cup unsalted butter
1/4 cup unsweetened cocoa powder
6 tablespoons yogurt, regular, low-fat or
nonfat, plain, vanilla or coffee
1 pound confectioners' sugar
1 teaspoon vanilla

In a medium-sized saucepan, melt the butter over
medium heat. When the butter is melted, stir in the
cocoa and yogurt, and bring the mixture to a boil.
Turn the heat to very low, add the confectioners'
sugar and vanilla, and beat till smooth.

Working quickly, pour about half of the frosting atop
one layer, spreading it around the sides. Center the
second layer over the first, and pour on the remaining
frosting, spreading it evenly to the edge and along the
side of the cake. Yield: Enough frosting for one 8-inch
layer cake.