FareShare Gazette -- December 2008 Recipes
Make FareShare Gazette -- December 2008 Recipes at home with White Cake Mix, Granulated Sugar, Unsweetened Cocoa Powder Sifted, Sour Cream, and Vegetable Oil. Save it, add the ingredients to your shopping list, and cook it tonight.
Illustrative photo
Ingredients
- 1 pkg
- 1/3 cup
- 1/3 cup
- 1 cup
- 2/3 cup
- 1 1/2 cup
- 2 tbsp
- 1 cup
- 2 cup
- 2 tsp
- 1 tsp
- 1/4 tsp
- 3/4 cup
- 2 tbsp
- 1 tbsp
- 1/2 cup
- 1/4 cup
- 3/4 cup
- 1 pinch
- 1 cup
- 1 cup
Method (preview)
- 1
Recipe By: Cake Mix Magic 2 by Jill Snider
- 2
Serving Size: 12 Preparation Time:0:00
- 3
Categories: Volume 11-12 Dec 2008
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Amount Measure Ingredient -- Preparation Method
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1 package white cake mix -- (18.25 ounces)
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Preheat oven to 350F; (10-inch Bundt pan, greased and floured).
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In a large mixer bowl, combine cake mix, sugar, cocoa, eggs, sour cream and oil.
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Beat on low speed for 1 minute to blend, then on medium speed for 2 minutes.
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Stir in chocolate chips.
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Spread batter evenly in prepared pan.
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Bake for 50 to 60 minutes or until a tester inserted in the center comes out clean.
- 12
Cool 25 minutes in pan on a wire rack, then remove from pan and cool completely on rack.
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S(ISBN): "0-7788-0058-X"
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Sift together the flour, baking powder, salt and nutmeg.
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Add, alternately with the milk, to the creamed mixture.
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Pour the batter into the prepared pan.
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Bake in a moderate oven (350F/180C) for 35 to 40 minutes, pouring the 1/2 cup of light cream over the apples when the cake is HALF BAKED.
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Melt the butter.
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Blend in the brown sugar, cornstarch and salt.
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Cook until the mixture is slightly browned.
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Add the apple juice and water; cook, stirring constantly, until sauce thickens.
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Cook 5 minutes longer.
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Serve with steamed fruit puddings or hot gingerbread or the above Dutch Apple
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Cake.
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