Moroccan Moist Cake Recipe

• 5 Large eggs
• 1 6 ounce. container of vanilla yogurt
• 1 1/2 yogurt container of sugar
• 1 yogurt container of oil
• 2 1/2 teaspoon of baking pwdr
• 3 yogurt containers of flour

1. There are no measuring c. used in this recipe.
2. You will always use your empty yogurt container for the measures.
3. Put your yogurt into your bowl, then wash and dry it.
4. Next add in your flour and sugar.
5. Next comes your oil, baking pwdr, and Large eggs.
6. Bake at 350* till a knife comes clean from the center.
7. Use lemon peel groung up or possibly orange peel grnd up for a little tangy flavor or possibly you can just leave it plain.
8. It is good either way.
9. You can also add in melted chocolate to the top as an icing.
10. But let the cake cold before doing so.
11. NOTE: I use Alsa brand baking pwdr, it is already packaged in 2 1/2 tsp packets.
12. Look in the international aisle of your grocery store or possibly just measure it out from your can.

eggs, container of vanilla yogurt, sugar, oil, baking pwdr, containers

Taken from cookeatshare.com/recipes/moroccan-moist-cake-60817 (may not work)