In a medium mixing bowl, combine flour, salt, and cocoa powder. Mix well and set aside.

Combine oil, sugar, eggs, vanilla, and yoghurt in the bowl of an electric mixer with a paddle attachment. Blend on medium speed for about 2 minutes. Reduce speed to low and add in red food coloring, mixing well. Add half of the flour mixture to the yoghurt mixture, allowing it to become incorporated before adding remaining flour mixture. Mix well until all flour mixture is incorporated. Turn off mixer.

In a small bowl, combine vinegar and baking soda, mixing well. Allow to sit until done foaming. Pour mixture into cake batter and mix in well.

Grease and flour two 9-inch cake pans. Distribute batter evenly between pans. Bake at 350°F for about 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Allow to cool completely before frosting and stacking. Garnish with colored sugar or chopped pecans, if desired.

Makes 8 servings.

*This recipe has been tested at an altitude of 1,100 feet. For adjustment guidelines for cooking at high altitude (above 3,000 feet), visit our high altitude cooking tips page.

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