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FareShare Gazette --February 2011 Recipes

FareShare Gazette --February 2011 Recipes is built on All Purpose Flour, Skim Milk, Vegetable Cooking Oil, Chocolate Cake Mix, and Chocolate Pudding Mix. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/3 cup
• 1/4 cup
• 1 tsp
• 1 pkg
• 1 pkg
• 1 1/4 cup
• 1/2 cup
• 1 tbsp
• 2 tbsp
• 3 cup
• 4 cup
• 2 tbsp
• 1 tsp
• 1 tbsp
• 3/4 cup
• 1 cup
• 1/2 cup
• 2 cup
• 1 tsp
• 1/4 tsp
• 2 tbsp
• 1 tsp

Method (preview)

1. 1

   Heat the cooking oil in a frying pan.

2. 2

   Brown the cakes on both sides.

3. 3

   Amount Measure Ingredient -- Preparation Method

4. 4

   Preheat the oven to 350F. Prepare a cupcake pan with paper or silicone liners.

5. 5

   Combine all the cake ingredients in a large bowl; mix with a hand blender or mixer for 2 to 3 minutes, until smooth and thoroughly combined.

6. 6

   Pour the batter into the prepared cupcake pan until each liner is about 2/3 full.

7. 7

   Bake for 15 to 20 minutes or until cooked through; remove from the pan and cool completely.

8. 8

   Combine the frosting ingredients in a medium-size bowl adding milk as required to reach a spreadable consistency. Set aside.

9. 9

   When the cupcakes are cool, cut a cone-shaped divot from the top of each cupcake; fill the space with a little bit of frosting.

10. 10

    Slice the point off each divot, leaving a little cap to set back on top of the cupcake.

11. 11

    Spoon about 2 teaspoons of frosting on top of the cupcakes and spread evenly.

12. 12

    Beat the egg, oil, sugars and orange peel in a large mixing bowl.

13. 13

    Combine the flour, baking powder, baking soda and salt in another bowl; add to the sugar mixture (batter will be thick).

14. 14

    Fold in the plums.

15. 15

    Combine the topping ingredients and sprinkle them over the batter.

16. 16

    Bake at 350F for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.