| C A K E S |
| CHOCOLATE CHIP CAKE. . 17-1/2 Tbsp Oleo (2 sticks plus1-1/2 Tbsp) 1 cup plus 1 Tbsp Sugar 4 Eggs 1-1/2 tsp Vanilla Extract 2 oz Semi-sweet Baking Chocolate (grated) 1 cup Milk 4 cups Flour 5 tsp Baking Powder 1-1/2 cups semi-sweet Mini Chocolate Chips Preheat oven to 350 deg. F. Cream Oleo & Sugar, beat in Eggs, add Vanilla and grated Chocolate. Sift in about half of the flour, mix well, add Milk, mix well, sift in the rest of the Flour with the Baking Powder. Stir in Chocolate Chips. Pour into lg greased Bundt pan (a fluted springform works very well). Bake 1 hr, let cool for 10 mins before removing from pan. Cool thoroughly before applying Chocolate Glaze (below). CHOCOLATE GLAZE: Melt together equal parts (about 1/2 cup each) Milk Chocolate Chips, White (Vanilla) Chips, Semi-sweet Chips (or make your own combination from Chips and/or Bark). Pour over Cake, let set, then keep in cake preserver to keep from drying out. NOTE: All Baking Powder products taste better a day after baking |
| My favourite Breakfast food .. dipped into piping hot Coffee: OLD-FASHIONED RAISIN CAKE. 17-1/2 Tbsp Oleo (2 sticks plus 1-1/2 Tbsp) 1 cup Sugar 4 Eggs 1-1/2 tsp Vanilla Extract 2 Tbsp Lemon Juice (or 2 tsp Lemon Extract) 4 cups Flour 5 tsp Baking Powder --------------------------------- 1 cup Water 1 cup Raisins Preheat oven to 350 deg. F. Pour water over Raisins in small pot, heat. Cream Oleo & Sugar, beat in Eggs, add Vanilla and Lemon Juice. Sift in about half of the flour, mix well, pour in the hot Raisins and Water, sift in the rest of the Flour with the Baking Powder. Pour into lg greased Bundt pan (a fluted springform works very well). Bake 1 hr (do the toothpick test). After removing from oven, let sit for about 10 mins before removing from pan. Dust with Confectioner's Sugar, cool thoroughly before storing in cake preserver. |
| SPICE CAKE. .9 Tbsp Oleo (1 stick + 1 Tbsp) 1 cup Sugar 3 Eggs (separated) 1-1/2 tsp Vanilla Extract 1/2 tsp Almond Extract 2 oz Semi-Sweet Baking Chocolate (grated) 3/4 cups Milk |
| .2 tsp Cinnamon 1 tsp Cloves 1 tsp Allspice freshly grated Nutmeg (ad lib) 1 tsp Pumpkin Pie Spice 1/4 tsp white Pepper (optional) 1 (heaping) Tbsp unsweetened Cocoa Powder 2-3/4 cups Flour 1-1/2 tsp Baking Power |
| Preheat oven to 375 deg F. Cream Oleo, Sugar, Egg Yolks, add Extracts, grate in Chocolate. Sift in about half of the flour with the Cocoa Powder and the dry spices; grate in Nutmeg. Stir in the Milk. Whip Eggwhites until they're nice and stiff. Then sift the rest of the flour with the Baking Powder into the dough, fold in Eggwhites. Pour into well-greased and floured Bundt Pan. Bake for about an hour (do the knitting needle test). When still warm, dust with Confectioner's Sugar. Or let cool thoroughly and coat with Vanilla or Chocolate Icing. Keep in tightly closed cake preserver to prevent drying. Notes: This cake tastes best when left to rest for a couple of days after baking. Instead of Cow's Milk, I use Chocolate-flavoured Rice- or Soymilk. |
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| Unless otherwise noted, all recipes copyright Valkyrie Grant |
| http://www.hknet.org.nz/great100.zip download zip file containing eggfree cake recipes (not mine) definitely worth checking out |