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Posted by Batik Freak on April 8, 2006, 3:50 pm
Have you ever done this with spelt flour?
L
> Alice M. Bonnell wrote:
>> Would it be possible to post the recipe for everyone? I have a grandson
>> who is allergic to nuts, eggs, and dairy. Thanks.
>> Alice
>>
> I think I sent this just to Alice so I'll post it again and hope no one
> objects. If this comes through twice I apologize
> Juno
>
>
> EASY CHOCOLATE. CAKE!
>
>
>
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 3 c Flour
> 2 c Sugar
> 1/2 c Cocoa I like dutch cocoa
> 1 t Salt
> 2 ts Soda
> 1/2 c Light olive oil
> 2 c Water
> 2 tsp vanilla
> 2 tb Vinegar
>
> MIX IN A BOWL I use a whisk or a quick mix with an electric mixer
>
> BAKE 350 FOR 25 MIN 9 X 13 PAN Lightly GREASE PAN
>
> Optionals. Sometimes I put in 1 tsp vanilla and 1 tsp almond extract
>
> It can be made in layer pans if you want or as cupcakes Just check after
> 20 minutes for doneness
>
> I sometimes dust with powdered sugar, or make a cream cheese icing. If I
> make it a layer cake I put in an apricot or seedless raspberry preserve
> filling. I like the all fruit preserves. I have also used a
> thin chocolate glaze on top.
> If you notice I said I use Light olive oil. I feel it's the best oil to
> use because it has no taste.. I also never use Hershey's cocoa. It has a
> very bitter taste in my opinion. Frequently store brands are better. I
> must admit though that I usually buy my cocoa in a spice store on Cape
> Cod. I hope you enjoy it. As I said I've been making this cake forever.
> Juno
>
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