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Recipe: Eggless White Cake

Categories: Cakes

Yield: 10 Servings

1 1/2 c Sifted all-purpose flour

      1 c  Sugar
      2 ts Baking powder
    3/4 c  Fleischmann's margarine;
           -- softened
      8 oz Egg Beaters® 99% egg
           -- substitute; defrosted
      1 ts Almond extract
      3 tb Grated chocolate; optional
           Additional grated Chocolate;
           -- for icing
           Chopped walnuts; optional

In a large bowl, with electric mixer at medium speed, beat flour, sugar, baking powder, margarine, Egg Beaters and almond extract for 3 minutes. Do not overbeat. Mix in grated chocolate (optional for chocolate chip cakes.)

Grease a 9 x 9 x 2- inch baking pan with Pam and dust with flour. Spread batter in prepared baking pan.

Sprinkle grated chocolate on top to act as an icing.

Sprinkle chopped walnuts on top of chocolate. (optional)

Bake at 350 degrees F for 45 minutes or until done.

Recipe by: Shirley Oxenburg

Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Sep 07, 1998, converted by MM_Buster v2.0l.

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