| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 4 1/2 |
c |
Flour |
| 3 |
c |
Sugar |
| 1 1/2 |
c |
Margarine |
| 4 1/2 |
ts |
Baking powder |
| 1/2 |
c |
Water |
| 1/2 |
c |
Orange juice |
| 5 |
|
Eggs |
| 2 |
ts |
Vanilla |
| 1/4 |
c |
Chocolate syrup |
INSTRUCTIONS
CRUMB MIXTURE
REMAINING
TOP
This is a recipe that I received from my cousin Lisa in Beit Shemesh. It
makes two loaf pans.
mix crumb mixture well until crumbly. Reserve one cup of the crumbs for
later use.
Add crumbs to the remaining mixture.
Mix well and pour into parchment paper lined loaf pans.
Add 1/4 cup of chocolate syrup to the top of each cakeand marbilize through
the top 1/4 of the cake only.
Sprinkle the crumbs on top and bake at 350 for 75 minutes.
Freezes well.
Posted to JEWISH-FOOD digest by Helen Ring <aring@shani.net> on Sep 3,
1998, converted by MM_Buster v2.0l.
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