| Peanut Crunch Cake |
1 pkg (18-1/4 ounces) yellow cake mix
1 cup peanut butter
1/2 cup packed brown sugar
1 cup water
1/4 cup vegetable oil
1/2 to 3/4 cup semisweet chocolate chips, divided
1/2 to 3/4 cup peanut butter chips, divided
1/2 cup chopped peanuts
In a mixing bowl, beat cake mix, peanut butter and brown sugar on low speed until crumbly. Set aside 1/2 cup. Add water, eggs and oil to remaning crumb mixture; blend on low until moistened. Beat on high for 2 minutes. Stir in 1/4 cup each chocolate and peanut butter chips. Pour into a greased 13in x 9in x 2in baking pan. Combine peanuts, reserved crumb mixture and the remaining chips; sprinkle over batter. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool completely. Yield: 12-16 servings.
| Dairy-Free Cake recipes |
75g caster sugar
zest and juice of half a lemon (or ? tsp vanilla essence)
75g plain flour, sifted
? tsp baking powder
caster sugar for dusting and decorating
jam to sandwich the sponges and decorate the top (or a lemon icing made from
lemon juice and icing sugar)
Preheat the oven to 180C/350F/gas mark 4. Lightly grease two 7-inch Cake tins and line with greased baking parchment.
Separate the eggs into two large bowls. Add the sugar to the yolks and whisk (preferably with an electric whisk) until the mixture has doubled in size and is pale and fluffy. Add the lemon zest and juice (or the vanilla essence, if using).
Wash and dry the whisk then whisk the egg whites to stiff peaks. Using a large metal spoon, begin folding a spoonful of the whites into the yolk mixture, alternating with the sifted flour and baking powder, and ending with the whites. Do this gently so as not to lose valuable air.
Divide the mixture between the two tins and bake for 20?25 minutes. When done, they should be golden on top, springy in the centre and come away from the sides.
Cool in the tins for a couple of minutes. Lay a sheet of greaseproof paper on a work surface and sprinkle with sugar. Turn the cakes upside down on to this and transfer to a wire rack to finish cooling. Sandwich together with jam or lemon icing and decorate the top accordingly. Eat as fresh as possible.
| sugar-free-cake recipe |
1 and 1/2 cup of buttermilk (may be 1 low - 0% - fat yogurt plus
skimmed milk to complete 1 1/2 cup)
1 cup oatmeal (rolled oats), whole (not refined)
1 cup whole-wheat flour
1/2 cup bran or oat bran
1 teaspoon baking powder
1 teaspoon baking soda
3/4 to 1 cup chopped prunes (can mix with raisins, and even put more
if you like sweeter)
1 banana (very ripe) well mashed (or about 100 grs. - 3 oz. - of
unsweetened apple sauce, or pureed prunes)
Ground cinnamon to taste.
N.B. Those who wish a sweeter cake may add about 1/8 cup honey
1. Place the oatmeal and the buttermilk in a bowl (a bit in advance so
the oats soften) - mix well
2. Add dried fruit
3. Add all the other ingredients and mix very well - the mashed
banana (or apple sauce, or pureed prunes), last.
Pour batter (it is quite solid, like for muffins) in a 9 inch, or
23 cm., non-stick loaf pan; sprinkle with oat flakes and LET
IT REST IN THE PAN FOR 20 MINUTES (BEFORE BAKING)
Bake in preheated oven - 350 Fahrenheit or 180 Centigrade
for 1 hour to 1 hr 10 min. (really depends on the oven - in mine it
takes 1 hour 10 minutes)
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