Food recipes
Chocolate Cake
Chocolate Cake Ingredients: margarine, regular, 80% fat, composite, stick, without salt sugars, granulated egg substitute, powder vanilla extract wheat flour, white, cake, enriched leavening agents, baking powder, dou...
Chocolate Cake
Ingredients:
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
egg substitute, powder
vanilla extract
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
Directions:
Cream together margarine and sugar at medium speed until light and fluffy.
Add egg substitue, sweetener, and vanilla to creamed mixture and beat at medium speed for 1/2 minute.
Stir together flour, baking powder, dry milk, and cocoa to blend.
Add 1 cup water to creamed mixture along with flour mixture and mix at medium speed only until smooth.
Spread evenly in a 9 inch square pan that has been greased with margarine.
Bake at 350F (180C).
for 30 to 35 minutes or until a cake tester comes out clean and the cake pulls away from the sides of the pan.
Cool to room temperature and cut 4 x 4 to yield 16 equal servings.
Ingredients:
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
egg substitute, powder
vanilla extract
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
Directions:
Cream together margarine and sugar at medium speed until light and fluffy.
Add egg substitue, sweetener, and vanilla to creamed mixture and beat at medium speed for 1/2 minute.
Stir together flour, baking powder, dry milk, and cocoa to blend.
Add 1 cup water to creamed mixture along with flour mixture and mix at medium speed only until smooth.
Spread evenly in a 9 inch square pan that has been greased with margarine.
Bake at 350F (180C).
for 30 to 35 minutes or until a cake tester comes out clean and the cake pulls away from the sides of the pan.
Cool to room temperature and cut 4 x 4 to yield 16 equal servings.