This cake is quickly mixed and cooked in an 8 inch square pan.
1 1/2 cups flour
1 cup sugar
2-3 Tbsp VE Cocoa Powder
1 tsp baking soda
1 tsp VE Sea Salt
6 Tbsp oil
1/2 tsp VE Pure Vanilla Extract
1 Tbsp vinegar
1 cup cold water
1. Preheat oven to 350F. Do NOT grease the pan.
2. In Baking pan, add flour, sugar, cocoa, baking soda and salt; mix with a whisk until well blended.
3. Pour oil, vinegar, vanilla, and cold water, on top of the dry ingredients. Stir until ingredients are well mixed
4. Place in oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
5. When cooled top with your favorite icing.
Note:
If substituting regular Cocoa for the VE Cocoa Powder you would double the amount of cocoa.
If substituting regular Vanilla for the VE Pure Vanilla Extract you would double the amount of vanilla.
Showing posts with label VE Cocoa Powder. Show all posts
Showing posts with label VE Cocoa Powder. Show all posts
Thursday, November 15, 2007
Tuesday, August 21, 2007
Decadent Nanaimo Bars
by Sandy Savage
2 cups sifted icing sugar
1/2 cup butter
1/2 cup granulated sugar
1 egg, slightly beaten
1 1/2 cups graham wafer crumbs
1/2 cup mix of finely chopped red and green candied cherries (optional)
2 Tbsp finely chopped VE Crystallized Ginger (optional)
1/2 cup butter, at room temperature
2 Tbsp vanilla custard powder
4 (1oz/28g) squares semisweet chocolate
1/2 cup finely chopped walnuts
1/3 cup VE Cocoa Powder
1 tsp VE Vanilla
1 cup finely shredded coconut
3 Tbsp milk
1. Lightly grease 9” square pan.
2. Melt 1/2 cup butter. Turn into bowl.
3. Mix together sugar and cocoa then add to butter. Cool to room temperature.
4. Whisk egg and vanilla together then add to cocoa mixture. Stir in wafer crumbs, coconut, walnuts and cherries. Press into the greased pan.
5. Mix together 1/2 cup butter, milk, custard powder and icing sugar in a small bowl. Stir until creamy. Spread over base. Place in freezer for about 15 minutes to hardened slightly.
6. Melt chocolate in top of double boiler or in a bowl in a microwave oven. Spread ligthly over cooled custard. Refrigerate for about 1 hour until chocolate is firm.
7. Glaze: stir together 1/2 cup icing sugar and 2 tsp water. Drizzle over top. Cut into bars. Store in a tightly covered container in refrigerator.
2 cups sifted icing sugar
1/2 cup butter
1/2 cup granulated sugar
1 egg, slightly beaten
1 1/2 cups graham wafer crumbs
1/2 cup mix of finely chopped red and green candied cherries (optional)
2 Tbsp finely chopped VE Crystallized Ginger (optional)
1/2 cup butter, at room temperature
2 Tbsp vanilla custard powder
4 (1oz/28g) squares semisweet chocolate
1/2 cup finely chopped walnuts
1/3 cup VE Cocoa Powder
1 tsp VE Vanilla
1 cup finely shredded coconut
3 Tbsp milk
1. Lightly grease 9” square pan.
2. Melt 1/2 cup butter. Turn into bowl.
3. Mix together sugar and cocoa then add to butter. Cool to room temperature.
4. Whisk egg and vanilla together then add to cocoa mixture. Stir in wafer crumbs, coconut, walnuts and cherries. Press into the greased pan.
5. Mix together 1/2 cup butter, milk, custard powder and icing sugar in a small bowl. Stir until creamy. Spread over base. Place in freezer for about 15 minutes to hardened slightly.
6. Melt chocolate in top of double boiler or in a bowl in a microwave oven. Spread ligthly over cooled custard. Refrigerate for about 1 hour until chocolate is firm.
7. Glaze: stir together 1/2 cup icing sugar and 2 tsp water. Drizzle over top. Cut into bars. Store in a tightly covered container in refrigerator.
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