Food recipes
Egg Free Chocolate Cake or Whatever You Desire Cake
Egg Free Chocolate Cake or Whatever You Desire Cake Ingredients: wheat flour, white, all-purpose, unenriched cocoa, dry powder, unsweetened leavening agents, baking powder, double-acting, sodium aluminum sulfate sugar...
Egg Free Chocolate Cake or Whatever You Desire Cake
Ingredients:
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, powdered
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
vinegar, distilled
cheese, parmesan, hard
butter, without salt
vanilla extract
sugars, powdered
Directions:
Note: for a differnt cake try this:.
Vanilla variation Omit the cocoa and increase plain flour to 2 1/2 cups.
Coconut variation Omit the cocoa.
Use 1 1/2 cups plain flour (instead of 2 1/4 cups) and add 1 cup desiccated coconut with the caster sugar.
to start:.
Preheat oven to 180C.
Grease and line the base of 2 x 20cm round cake pans with non-stick baking paper.
Sift together the flour, cocoa and baking powder into a large mixing bowl.
add the caster sugar and stir to combine.
Add the melted butter, milk, vanilla and vinegar and whisk until all ingredients are well combined and smooth.
Divide the batter between the prepared tins and place in preheated oven for 30 minutes or until golden and a skewer inserted into the centre of the cake comes out clean.
Set aside to cool for 10 minutes before turning out on a wire rack to cool completely.
When ready to serve, spread the top of one cake with some of the frosting, place second cake on top and spread remaining frosting over top and sides.
Cream cheese frosting:.
Place cream cheese, butter and vanilla into a large mixing bowl.
Using electric hand beaters, beat until smooth.
Gradually add icing sugar and beat until well combined.
Ingredients:
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, powdered
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
vinegar, distilled
cheese, parmesan, hard
butter, without salt
vanilla extract
sugars, powdered
Directions:
Note: for a differnt cake try this:.
Vanilla variation Omit the cocoa and increase plain flour to 2 1/2 cups.
Coconut variation Omit the cocoa.
Use 1 1/2 cups plain flour (instead of 2 1/4 cups) and add 1 cup desiccated coconut with the caster sugar.
to start:.
Preheat oven to 180C.
Grease and line the base of 2 x 20cm round cake pans with non-stick baking paper.
Sift together the flour, cocoa and baking powder into a large mixing bowl.
add the caster sugar and stir to combine.
Add the melted butter, milk, vanilla and vinegar and whisk until all ingredients are well combined and smooth.
Divide the batter between the prepared tins and place in preheated oven for 30 minutes or until golden and a skewer inserted into the centre of the cake comes out clean.
Set aside to cool for 10 minutes before turning out on a wire rack to cool completely.
When ready to serve, spread the top of one cake with some of the frosting, place second cake on top and spread remaining frosting over top and sides.
Cream cheese frosting:.
Place cream cheese, butter and vanilla into a large mixing bowl.
Using electric hand beaters, beat until smooth.
Gradually add icing sugar and beat until well combined.