teaspoon almond emulsion (stronger than flavoring)
Serving Size: 1 (48) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 35 g26 %
Total Fat 3.9 g6 %
Saturated Fat 1.3 g6 %
Cholesterol 22.6 mg
Sodium 127.5 mg
Dietary Fiber 0.3 g1 %
Sugars 16.3 g65 %
Protein 2 g
In a bowl, mix 1st 3 ingredients. (see notes below) Set aside.
Place remaining ingredients in mixer bowl then add the dry.
Mix on low (I use a KA mixer) speed for 30 seconds, until dry ingredients are incorporated; mix at medium 2 minutes.
This makes 1 & 1/2 times the usual batter than a 'straight' cake mix. It will fill one of the following pans: 8" sq; 12" round; 9x13x2; OR one 10" and 6" round.
Pour into pan(s) and bake as you usually do. I prefere to bake at 300 degrees F. for 20 minutes, then turn oven up to 325 degrees F. for an equal time OR until you can smell cake If it has pulled away from the edges of the pan it is *over done*. You should have a flat cake that won't (usually) need leveling & is not sticky on the top when it cools.
That's right -- there is NO oil, butter or margarine in this recipe.
Use large eggs.
If almond extract (not emulsion) is used, add 2 teaspoons or to taste.
Can use ANY cake flavor.
Flavorings can change depending on cake flavor you use. Try a combination of 1 part vanilla, 1/2 part butter flavoring and 1/4 part almond.
It is important to mix the dry ingredients well especially if using a chocolate mix or you will have white spots in the finished cake. I use a wire wisk.