Emergency carob cake (hl)

Yield: 18 Servings

Measure Ingredient
2 cups Sugar or 1 1/3 cups fructose
3 cups Flour; e.g 1 cup oat, 1 cup barley, and 1 cup potato
½ cup Chatfield's carob powder
2 teaspoons Baking soda
1 teaspoon Featherweight baking powder
2 tablespoons Apple cider vinegar
⅔ cup Spread margarine; mild-tasting oil or butter
2 teaspoons Vanilla extract; without alcohol or sweetener
2 cups Cold water

Preheat oven to 350 degrees. Grease and flour a 9" x 13" cake pan or if making cupcakes, line cupcake tin with cupcake papers(recipe makes 16-18 cupcakes).

Mix sugar or fructose, flour, carob powder, baking soda, baking powder and vinegar. Add oil, butter or margarine, vanilla and water, mixing continually until smooth. Pour into cake pan.

Bake for 35-40 minutes or until inserted toothpick comes out clean. Id you are making cupcakes, begin toothpick check at 20 minutes. Frost with Banana-Chocolate Frosting(recipe follows).

Courtesy of Wilma Nachsin and Mary Harris' "My Kid's Allergic to Everything Dessert Cookbook"

Yield: 18 servings

Nutritional information: 338 calories and 18 grams of fat per serving Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> Recipe by: RECIPE FOR HEALTH SHOW #RHF197 Posted to MC-Recipe Digest V1 #799 by 4paws@... (Shermeyer-Gail) on Sep 24, 1997

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