Carrot Cake Yogurt-Topped Chai Pound Cake
When I first tasted this yogurt, I knew we were a match made in heaven. And the addition to a simple boxed pound cake elevated the whole thing in ways that cannot be described enough here. You really need to try this easy boxed-cake hack for yourself. You, and anyone you serve it to, will be in love!
Servings Prep Time
8servings 10minutes
Cook Time Passive Time
75minutes 30minutes
Servings Prep Time
8servings 10minutes
Cook Time Passive Time
75minutes 30minutes
Ingredients
Instructions
  1. Preheat oven to 325. Mix ingredients for pound cake as indicated in instructions, smoothly mixing together dry mix, eggs & milk. Add 1 tbsp. Chai Tea Mix. Mix to incorporate.
  2. Pour batter into cooking-spray coated loaf pan. Bake for 1 hour 15 minutes, or until edges begin to brown and pull away from sides of baking pan (every oven will vary, so keep an eye on it at about the one hour mark). Allow to cool completely prior to turning cake out onto baking sheet.
  3. Slice cake down the middle, length-wise. Spread 6 oz. of the yogurt on the bottom portion of the cake.
  4. Place top of cake carefully on yogurt-coated layer. Spread remaining yogurt on top of the cake.
  5. Sprinkle shredded carrot on top of cake, and on sides of cake where yogurt is visible. Chill at least one hour, or overnight. Slice, serve, and enjoy!
Recipe Notes

While I am clearly in love with this particular flavor profile, there are so many other ways to dress up a basic cake mix like this one.  Add berries to the batter and then layer/top with a mixed berry yogurt.  Or amp up the vanilla in the batter and slather with a rich vanilla yogurt.  Mix it up and add coffee to the batter and then use espresso to pour over the cake.  Whoa!  Now the ideas are really coming to me.

What flavor combination would you use with this basic cake mix?