Miracle Rise Chocolate Cake Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
INGREDIENTS
1 package: Active dry yeast,
1/2 cup: Warm water,
2: Eggs, OR EGG SUBSTITUTE;
1/2 cup: Skim milk,
1/3 cup: Vegetable Oil,
3 tbsp: Sweet*10 Liquid,
1/2 cup: Cocoa,
2 cup: Flour, Pillsburys All Purp.
1 tbsp: Baking Powder,
1 tsp: Soda,
1/2 tsp: Salt,
1 tsp: Vanilla,
1 tsp: Red food coloring,
Directions:
Directions: Spray a 9-in tube or Bundt pan. In a large mixer bowl,
soften yeast in warm water. Add egg substitute, milk, oil and
Sweet*10. Beat 2 minutes at high speed. Add cocoa, dry ingredients,
vanilla and food coloring. Blend at low speed; beat 3 minutes at
medium speed. Pour batter into greased 9-inch Bundt pan or tube pan.
Cover with foil; let rise in warm place for 45 minutes. Bake at 350
degreds for 30 to 35 minutes until a wooden pick inserted in center
of cake comes out clean. Invert immediately onto wire rack. Cool.
1/12th of cake has 145 calories. Exchange values ~ 1/2 skim milk; 1
Fruit, 1 Fat Created by Pillsbury Kitchens
Exchange From files of A.Broaddus 6-29-93
Source from luhu.jp
soften yeast in warm water. Add egg substitute, milk, oil and
Sweet*10. Beat 2 minutes at high speed. Add cocoa, dry ingredients,
vanilla and food coloring. Blend at low speed; beat 3 minutes at
medium speed. Pour batter into greased 9-inch Bundt pan or tube pan.
Cover with foil; let rise in warm place for 45 minutes. Bake at 350
degreds for 30 to 35 minutes until a wooden pick inserted in center
of cake comes out clean. Invert immediately onto wire rack. Cool.
1/12th of cake has 145 calories. Exchange values ~ 1/2 skim milk; 1
Fruit, 1 Fat Created by Pillsbury Kitchens
Exchange From files of A.Broaddus 6-29-93
Source from luhu.jp