MOROCCAN MOIST CAKE

5 eggs
1 6 oz. container of vanilla yogurt
1 1/2 yogurt container of sugar
1 yogurt container of oil
2 1/2 tsp. of baking powder
3 yogurt containers of flour

There are no measuring cups used in this recipe. You will always use your empty yogurt container for the measures.

Put your yogurt into your bowl, then wash and dry it. Next add your flour and sugar. Next comes your oil, baking powder, and eggs.

Bake at 350* until a knife comes clean from the center.

Use lemon peel groung up or orange peel ground up for a little tangy flavor or you can just leave it plain. It is good either way.

You can also add melted chocolate to the top as an icing. But let the cake cool before doing so.

NOTE: I use Alsa brand baking powder, it is already packaged in 2 1/2 tsp packets. Look in the international aisle of your grocery store or just measure it out from your can.