Food recipes
Chocolate Suicide Cake
Chocolate Suicide Cake Ingredients: oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce) wheat flour, white, all-purpose, unenriched sugars, granulated cream, whipped, cream topping, pressu...
Chocolate Suicide Cake
Ingredients:
oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)
wheat flour, white, all-purpose, unenriched
sugars, granulated
cream, whipped, cream topping, pressurized
leavening agents, baking soda
salt, table
spartan, real semi-sweet chocolate baking chips,
soymilk, original and vanilla, unfortified
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract
spartan, real semi-sweet chocolate baking chips,
vinegar, cider
spartan, real semi-sweet chocolate baking chips,
Directions:
Preheat oven to 350.
Oil a 13 x 9 inch baking pan, set aside.
In a large bowl, sift together the flour, sugar, cream of tartar, baking soda, and salt.
Stir in the chocolate chips, set aside.
In a medium bowl, combine the oil, soy milk, applesauce, and vanilla, stirring until smooth, set aside.
In the top of a double boiler or in a medium metal bowl set over a pot of gently simmering water, melt the chocolate, stirring just until smooth.
Add the oil mixture to the flour mixture, stirring until smooth.
Add the melted chocolate, stirring until smooth.
Stir in the vinegar.
Transfer the batter to the prepared pan and smooth the surface.
Bake for 40-45 minutes until the cake springs back when lightly touched in the center and begins to pull away from the sides of the pan.
Thoroughly cool on a cooling rack before frosting with Fudgy Chocolate Frosting.
Ingredients:
oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)
wheat flour, white, all-purpose, unenriched
sugars, granulated
cream, whipped, cream topping, pressurized
leavening agents, baking soda
salt, table
spartan, real semi-sweet chocolate baking chips,
soymilk, original and vanilla, unfortified
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract
spartan, real semi-sweet chocolate baking chips,
vinegar, cider
spartan, real semi-sweet chocolate baking chips,
Directions:
Preheat oven to 350.
Oil a 13 x 9 inch baking pan, set aside.
In a large bowl, sift together the flour, sugar, cream of tartar, baking soda, and salt.
Stir in the chocolate chips, set aside.
In a medium bowl, combine the oil, soy milk, applesauce, and vanilla, stirring until smooth, set aside.
In the top of a double boiler or in a medium metal bowl set over a pot of gently simmering water, melt the chocolate, stirring just until smooth.
Add the oil mixture to the flour mixture, stirring until smooth.
Add the melted chocolate, stirring until smooth.
Stir in the vinegar.
Transfer the batter to the prepared pan and smooth the surface.
Bake for 40-45 minutes until the cake springs back when lightly touched in the center and begins to pull away from the sides of the pan.
Thoroughly cool on a cooling rack before frosting with Fudgy Chocolate Frosting.