| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Jewish |
Cakes |
10 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sifted all-purpose flour |
| 1 |
c |
Sugar |
| 2 |
ts |
Baking powder |
| 3/4 |
c |
Fleischmann's margarine; softened |
| 8 |
oz |
Egg Beaters® 99% egg substitute; defrosted |
| 1 |
ts |
Almond extract |
| 3 |
tb |
Grated chocolate; optional |
|
|
Additional grated Chocolate; for icing |
|
|
Chopped walnuts; optional |
INSTRUCTIONS
In a large bowl, with electric mixer at medium speed, beat flour, sugar,
baking powder, margarine, Egg Beaters and almond extract for 3 minutes. Do
not overbeat. Mix in grated chocolate (optional for chocolate chip cakes.)
Grease a 9 x 9 x 2- inch baking pan with Pam and dust with flour. Spread
batter in prepared baking pan.
Sprinkle grated chocolate on top to act as an icing.
Sprinkle chopped walnuts on top of chocolate. (optional)
Bake at 350 degrees F for 45 minutes or until done.
Recipe by: Shirley Oxenburg
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Sep 07,
1998, converted by MM_Buster v2.0l.
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