Page 98 - 19-2 May 4, 22
P. 98
Bundt Cakes wraps
INGREDIENTS DIRECTIONS
Batter To Prepare
3 eggs Cream eggs and sugar for two minutes
1 and 1/2 cups sugar until light.
Slowly drizzle in oil. Add in margarine and
3/4 cup canola oil mix well until combined
5 tablespoons margarine (use Measure two tablespoons vinegar in a
soy-free, if needed), sliced one-cup measure, then add the coconut
2 tablespoons vinegar milk until the liquid measures one cup
1 cup minus 2 tablespoons combined.
Coconut Milk soda, baking powder, salt, and vanilla
sugar.
1/2 teaspoon baking soda Alternately add dry and wet ingredients to
2 teaspoons Baking Powder the egg-sugar mixture until smooth and
3/4 teaspoon salt combined. Stir in chocolate chips.
Transfer batter to Bundt pan. Tap pan
1 tablespoon vanilla sugar gently on the counter to even it out.
1 and 1/4 cups mini chocolate Bake for 50 minutes, then check for
chips doneness.
Cool for 15 minutes. Turn cake out onto a
Glaze cake plate.
3/4 cup Chocolate Chips To Glaze
3 tablespoons margarine (use Combine chocolate chips, margarine, and
soy-free, if needed) corn syrup in a small microwave-safe
mixing bowl.
1 tablespoon Light Corn Syrup Microwave at 15-second intervals, stirring
1/4 teaspoon Vanilla Extract well in between, for a total of one minute.
When the mixture is completely smooth,
add in vanilla extract. Mix well and drizzle
over cake.
