Miracle Rise Chocolate Cake

Activate the yeast by combining the pack of active dry yeast with warm water in a small bowl and let it sit for 5 minutes until foamy.

In a large mixing bowl, beat the eggs together, then add skim milk, vegetable oil, Sweet*10 liquid, vanilla, and red food coloring until well combined.

Stir the activated yeast mixture into the wet ingredients and mix thoroughly.

In a separate bowl, sift together the all-purpose flour, cocoa, baking powder, soda, and salt.

Gently fold the dry ingredients into the wet mixture until just combined; do not overmix.

Pour the batter into a greased 9-inch round or square cake pan, smoothing the top.

Allow the batter to rest for 10 minutes to allow the yeast to begin leavening the cake.

Preheat the oven to 350°F (175°C) and bake the cake for 35 minutes until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and let it cool in the pan for 5 minutes before turning it out onto a wire rack.