Cook’s notes: This recipe is adapted from one that was published in the Washington Post prior to 1994. The original recipe said to use the empty yogurt container to measure the corn oil, apple, and chocolate chips. However, now that a single serving of yogurt tends to be a 6-oz container instead of an 8-oz container, you’ll have to break out the measuring cups. But this cake is worth a few dirty dishes. You can also make muffins with this batter. Bake 25 minutes.
8 oz container plain yogurt
2.5 cups sugar
3 cups flour
1 tsp baking soda
1/2 cup corn oil
1 cup chocolate chips
1 cup chopped apple
Heat oven to 350F. Coat a 9- x 13-inch baking pan with cooking spray.
In mixing bowl, combine the yogurt, sugar, flour, and eggs and beat on low speed. Beat well.
Add the baking soda and corn oil. Beat until smooth. Add the chocolate chips and apple. Pour batter into pan. Bake 45 minutes until done.