Chocolate Yogurt Cake

1 Tablespoon all-purpose flour
1 teaspoon Dutch-processed cocoa
2/3 cup Dutch processed cocoa
2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 cup butter or margarine (1 stick), softened
1-1/2 cups sugar
2 eggs
1-1/2 cups plain yogurt
1 teaspoon vanilla extract

Mix 1 tablespoon of flour with 1 teaspoon of cocoa and dust the inside of a greased 9-inch Bundt pan or tube pan with this mixture, shaking out any excess.

Sift 2 cups of flour and 2/3 cup of cocoa together with the baking soda, then set aside.

In a large mixing bowl, cream the butter and sugar together. Beat in the eggs, one at a time. Add the flour mixture alternately with the yogurt, in three parts. Do not overmix. Stir in the vanilla.

Pour the batter into the prepared pan and bake in a 350 degree F. oven for 45 to 55 minutes, until a tester inserted in the center comes out clean. Cool for 10 minutes before inverting onto a rack to cool completely.