Ingredients
1
1/4 cups all purpose flour
1/2
cup unsweetened cocoa powder
1
cup plain low-fat yogurt
1/2
cup miniature semisweet chocolate chips
Directions
1.
Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Combine currants and whiskey in small bowl. Let stand 20 minutes.
2.
Sift flour, cocoa, baking soda and salt into medium bowl. Whisk sugar, yogurt, oil, milk, eggs and vanilla in large bowl. Mix in dry ingredients. Fold in currant mixture and chocolate chips. Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 30 minutes. Cool completely in pan on rack.
3.
Spread Tangy Chocolate Frosting over cooled cake and serve.
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