Cake Batter
1 1/2 cups flour
1/3 cup mint chocolate
1 tsp baking soda
1/2 tsp salt
3/4 cup sugar
1/3 cup oil
1 cup rice milk or cold water
2 tbsp white vinegar
Raspberry Glaze
1 cup raspberry preserve
1/8 c water
Mix all the wet ingredients together except vinegar in a blender with mint chocolates. Add this liquid mixture to the all the dry mixture and mix until silky smooth. Add vinegar to the batter before putting into a 9 inch baking pan. Bake at 375 degrees for about 35 to 45minutes. For the raspberry glaze, place raspberry preserve and water on a pan on medium high heat, stir until silky smooth, pour onto cooled cake. To make a two layer cake, double this recipe.
1 1/2 cups flour
1/3 cup mint chocolate
1 tsp baking soda
1/2 tsp salt
3/4 cup sugar
1/3 cup oil
1 cup rice milk or cold water
2 tbsp white vinegar
Raspberry Glaze
1 cup raspberry preserve
1/8 c water
Mix all the wet ingredients together except vinegar in a blender with mint chocolates. Add this liquid mixture to the all the dry mixture and mix until silky smooth. Add vinegar to the batter before putting into a 9 inch baking pan. Bake at 375 degrees for about 35 to 45minutes. For the raspberry glaze, place raspberry preserve and water on a pan on medium high heat, stir until silky smooth, pour onto cooled cake. To make a two layer cake, double this recipe.
RSS Feed