Bake at "bake 350*":
- two 10 inch layers 40-45 min
- two 9x13 rectangles 35-45 min
- two 9x9 square pans AND (small nordicware bundt pan, which stuck in the pan and was ruined) SO use the 8 inch pan instead.

**two 9x9 pans (10 cup capacity each) can take the place of one 9x13 pan (15 cup capacity)

~Find the cake whips: they are superb! They are white plastic.

Measure out 24 1/2 oz (3 1/2 c) pure cane sugar.
Set out 3 sticks unsalted butter until very soft.

In 6 c small saucepan on very low heat combine:
8 oz water - heat until almost boiling then add:
8 oz unsweetened chocolate (broken a bit)
1 1/2 oz Dutch-processed cocoa powder
Stir with silicone scraper until melted.
Add and stir until thick and glossy:
1 cup of the sugar
Set aside to cool.

In red silicone weigh and whisk together:
17 1/2 oz (3 1/2 c) all-purpose white flour
1 T baking soda
2 t salt

In silicone measuring pitcher stir together:
4 oz whole milk yogurt
14 oz whole milk
30 g vanilla (note the grams, not ounces)

In bosch mixer with cake whips or wire whips whisk:
8 eggs AND
4 egg yolks about 10 sec until combined.
Add the remaining sugar (2 1/2 c) and whisk on speed #2 2-3 min until fluffy and lightened in color.

Add the chocolate and mix on #2 until thoroughly mixed about 30 sec, stopping to scrape bowl as needed.

Add the softened butter 1 stick at a time mixing on speed #1 15 sec each time.

Add about 1/3 the flour mixture followed by half the milk mixture, mixing on speed #1 until incorporated after each addition, just 5-10 seconds each time.

Repeat using half the remaining flour mixture and all the buttermilk (batter may appear separated - that's OK). Scrape sides and add remaining flour. Mix on speed #2 just about 5-10 seconds until thoroughly combined.

Remove bowl and fold batter a few times to incorporate any hidden flour or liquid sugar-egg mixture from the bottom.

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