Sunday, November 11, 2012

Welcome Back Caker

I used to make this cake every Sunday when the kids were small.  I am not 100% sure why I stopped but I suspect it had something to do with soccer and the fact that I worked on Sundays for a few years.

Jennie wanted it again so she made it!

This cake is normally made in a Bundt pan but Jennie doesn't have one at school.  A full recipe can be made in a 13x9 and a half recipe in an 8" square, which is what Jennie did.

If you make this is a 13x9 or an 8" square pan, check to see if it is done after about 15 minutes.  It will bake faster than a Bundt.

1/2 cup margarine
8 oz Tofutti vegan cream cheese
1 cup sugar
2 egg replacer eggs
2 cups GF baking mix
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup Very Vanilla Soymilk
1 cup chocolate chips

Heat oven to 350 and grease your pan (Bundt, 13x9 or 8" square).

Beat margarine and Tofutti and sugar until light and fluffy.  Add egg replacer.  Add flour, baking powder, baking soda and salt.  Mix well.  Stir in soymilk and chocolate chips.  Spread in greased pan.

Bake 30-40 minutes for a Bundt or until center is done.  Cool in pan 15 minutes then turn out onto serving dish.

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