1 (18 ounce) can vanilla frozen yogurt
1 (3.5 ounce) package instant chocolate pudding mix
2 cups applesauce
1 cup milk
3 eggs
2 teaspoons lemon zest
2 teaspoons vanilla extract
1 teaspoon lemon zest
1/4 teaspoon salt
1 (8 ounce) can instant coffee, chilled
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans or line with paper muffin liners.
In a large bowl, stir together the vanilla yogurt, pudding mix and applesauce. Stir in the milk, eggs, lemon zest, lemon zest, salt and instant coffee.
Pour batter into prepared pans. Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the cake comes out clean. Cool 10 minutes in the pan before removing from pan. Cool completely before removing from pan.