Raspberry Yogurt Loaf Cake

Raspberry Yogurt Loaf Cake
Pre-heat oven 350 F
Grease a 9x5 loaf pan
1 Pouch Cooggies Cake and Muffin Bake Mix
3 eggs or egg replacer
1/2 cup oil 
1 cup plain yogurt of choice
1/4 cup plain milk of choice
2 tsp vanilla extract
1 cup fresh raspberries
1  1/2 cup powdered sugar
1/2 Tbsp oil
2 tsp rose water, or lemon extract or lemon peel  (Optional)
3 Tbsp boiling water
pinch of salt
(Mix all ingredients together, set aside)
1) With an electric mixer, beat the eggs or egg replacer, oil, yogurt, milk and vanilla extract
2) Add carrot cake bake mix, and continue mixing until smooth consistency
3) Fold in raspberries with a spatula
4) Pour batter into greased pan, bake for 50 to 60 minutes or until toothpick comes out clean from the center of the cake
5) Let it cool completely before frosting it. If not, frosting will melt.
6) Once cooled off, pour white frosting and add more fresh raspberries on top.
Enjoy and be happy:) 

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