Preheat oven to 350˚F. Spray an 8-inch cake pan with baking spray and line with parchment paper. Set aside.
In a medium-large bowl, whisk together flour, cocoa powder, baking powder, salt and sugar until completely combined.
Make a well in the center and add yogurt, eggs, oil and vanilla. Whisk well until all ingredients are incorporated and batter is smooth.
Pour into the prepared pan and bake for 35-45 minutes or until a toothpick inserted in the center comes out clean.
Cool in pan for 15 minutes then turn out onto a plate or serving platter (flat bottom of the cake will be facing upwards. Top with glazed pecans in an even layer. Scatter chocolate chips over the top between the pecans. Allow to cool before cutting and serving (if you can).
For the glazed pecans:
While the cake is baking make the glazed pecans. Place a piece of parchment paper or greased foil on a work surface.
Combine butter, sugar and pecans in a medium size non-stick pan. Cook for 4-6 minutes over medium heat, stirring frequently until sugar has melted and pecans are golden brown and shiny. Turn out onto prepared parchment paper or foil and spread apart with a fork. Allow to cool while cake finishes baking.
See Café Tips above for further instructions and tips.
Grammy's Easy Chocolate Yogurt Cake
Amount Per Serving
Calories 282Calories from Fat 144
% Daily Value*
Saturated Fat 2g13%
Vitamin A 90IU2%
Vitamin C 0.1mg0%
* Percent Daily Values are based on a 2000 calorie diet.