Emergency carob cake (hl)
18 Servings
Ingredients
| Quantity | 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 |
Directions
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