Devin's No-Measure Chocolate Cake (the one with greek yogurt in it)...!
[Makes one 10-inch round cake]
1 7-oz container plain, full-fat Greek yogurt
(Use now empty container to measure remaining ingredients)
1 container canola oil
1 container sugar
2 containers self-rising flour
1 container cocoa powder (unsweetened)
1 container coffee or warm water Salt Powdered sugar, for dusting
Preheat oven to 350° F.
Empty the Greek yogurt container into a large mixing bowl. Now, using
the container as your measuring device, add one yogurt container full
of sugar and one yogurt container full of canola oil to the bowl.
Then, add in two large eggs. Using an electric hand mixer, beat
mixture until smooth.
Now, still using the empty yogurt container to measure, add in two
container-fulls of self-rising flour and one full container of cocoa
powder. Beat on a low speed until lump free, and slowly add in a full
container of warm water (or coffee, for intensified chocolate flavor)
and a pinch of salt. Mix until smooth. Once smooth, pour the batter
into a prepared 10-inch spring-form pan. Bake for 35 minutes or until
a toothpick, when inserted into the middle of the cake, comes out
clean. Let cool.
Release the cake from the spring form pan and dust with powdered sugar.