“Instead of staring at the ceiling one night when I was having trouble sleeping, I passed the time by baking,” says Angelo Monaco of Cambridge, Massachusetts. “The result of my insomnia was this chocolate cake. It’s light, moist and really delicious.”

Makes 12 servings.

INGREDIENTS

  • 1/2cup dried currants
  • 2tablespoons whiskey1 1/4cups all purpose flour
  • 1/2cup unsweetened cocoa powder
  • 1 1/2teaspoons baking soda
  • 1/2teaspoon salt
  • 1 1/4cups sugar
  • 1cup plain low-fat yogurt
  • 2/3cup vegetable oil
  • 1/4cup whole milk
  • 2large eggs
  • 1teaspoon vanilla extract
  • 1/2cup miniature semisweet chocolate chipstangy chocolate frosting

    DIRECTIONS

    Preheat oven to 350°F. Butter and flour 13×9x2-inch metal baking pan. Combine currants and whiskey in small bowl. Let stand 20 minutes.


    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.


    Spread Tangy Chocolate Frosting over cooled cake and serve.