• Preheat your oven to 350°F then grease and dust two cake pans with some flour and set it aside.
• Sift together the flour, cocoa powder, baking powder, and salt and set it aside as well.
• Cream the butter with sugar until it's light and Fluffy then whisk the eggs one at a time until all the eggs are completely incorporated.
• Combine the milk, yogurt, vanilla extract, and food coloring - mix thoroughly to make sure the yogurt is completely dissolved into the mixture.
• Begin to alternate the addition of the dry ingredients and wet ingredients into the creamed butter starting with the flour and ending with the flour - about 5 additions in all is good (3 times for the flour and 2 times for the liquid) then use a spatula to gently fold the cake batter a couple of times just to ensure the mixture is well incorporated.
• Divide the batter among the two pans and bake for 25 to 30 minutes or till a toothpick inserted in the middle of the Cake comes out clean
• Leave it to cool completely before frosting - VERY IMPORTANT!

For the Frosting

• Whisk together the milk and flour and cook till it thickens up like custard. Remove it from heat, pour it in a bowl, and add the Vanilla extract. Mix together.

  Note: please don't overcook. This process should just take a couple of minutes on medium heat.
• Place a plastic wrap directly over the surface of the flour custard so it doesn't dry out and leave it to cool completely to room temperature.
• Cream together the flour and sugar until it's light and fluffy (you can add a pinch of salt if you are not using salted butter) then add the flour custard and whisk again until it's light, fluffy and creamy.
• Frost your cake as desired and enjoy.