Ingredients
Method
- PREHEAT oven to 350. Grease and flour desired pan(s): either two 9" round pans or two muffin tins (24 cupcakes).
- Cream the sugar and oil until fluffy.
- Add the eggs, one at a time, beating well after each.
- Sift together the dry ingredients in a separate bowl.
- Add the dry ingredients alternately with the yogurt to the creamed mixture.
- Add vanilla and stir through.
- Add the hot coffee and stir gently. The batter will be very hot and watery! Use caution when transferring to baking pans.
- Pour the batter into greased and floured pan and CAREFULLY transfer to the oven.
- Bake cake for 55-60 minutes; cupcakes 20 minutes.
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