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Cake:
Cooking spray
1 3/4 cups King Arthur Unbleached All-Purpose Flour (fluffed with whisk before measuring)
1/2 cup unsweetened (nonalkalized) cocoa
2 tablespoons cornstarch
2 teaspoons baking soda
1 teaspoon salt
1 cup Cabot 2% Plain Greek-Style Yogurt
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
2/3 cup vegetable oil
3 large eggs
2 teaspoons pure vanilla extract
Frosting:
1/2 cup Cabot 2% Plain Greek-Style
1/2 cup unsweetened (nonalkalized) cocoa
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
3 1/2 – 4 cups confectioner’s sugar

To make cake:

1. Preheat oven to 350°F. Coat two 9-inch cake pans with cooking spray, then dust with flour.

2. Into large bowl, sift flour, cocoa, cornstarch, baking soda and salt.

3. Add yogurt, granulated sugar, dark brown sugar, oil, eggs and vanilla to bowl. Beat with electric mixer on low speed until blended, then beat on high speed for 2 minutes longer.

4. Divide batter between prepared pans, smoothing tops. Bake for 25 to 30 minutes or until cakes feel set when lightly pressed in center and wooden skewer comes out clean.

5. Let cakes stand for 10 minutes, then remove from pans and place on wire rack to cool completely.

To make frosting and finish cake:

1. In large bowl, combine yogurt, cocoa, vanilla and cinnamon; beat together with electric mixer on low speed. Beat in enough of confectioner’s sugar to make thick, spreadable frosting (mixture will become more liquid as you begin adding sugar).

2. Place one cake layer, bottom-side-up, on serving plate. Slip strips of waxed paper underneath bottom edge of cake to keep plate clean while frosting.

3. Spread some of frosting over top of first layer. Top with second layer, flat-side-down. Spread remaining frosting over top and down sides of cake. Let stand for about 30 minutes to firm up. Remove waxed paper strips. Serve cake immediately, or cover and refrigerate to serve later.