Multi-Grain Cake
Ingredients
2 cups sugar
1¾ cups all-purpose flour
¾ cup Multi-Grain flour
1½ teaspoon baking powder
1½ teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
2 teaspoon vanilla extract (substituted with lemon extract)
1 cup boiling water
Method
1. Heat oven to 350°F.
2. Grease and flour two 9-in round baking pans.
3. Combine dry ingredients in large bowl.
4. Add eggs, oil, milk and lemon, beat on medium speed 2 minutes.
5. Stir in boiling water (batter will be thin).
6. Pour into pans.
7. Bake 30-35 minutes or until wooden pick inserted in center comes out clean.
8. Cool 10 minutes remove from pan to wire rack.
9. Cool completely.
10. Frost with Lemon Frosting.
11. Makes 10 to 12 servings
Lemon Frosting
Ingredients
1 stick (½ cup) butter or margarine
3 ⅔ cups powdered sugar
⅓ cup milk
1 teaspoon lemon extract
Method
1. Melt butter.
2. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed.
3. Stir in lemon.
4. Makes about 2 cups.
Multi-Grain Cake was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman.
Recipe derived from the back of Hershey’s Cocoa “Natural Unsweetened” Package. I substituted the cocoa with Multi-Grain Flour. The Multi-Grain Flour was sifted and all the seeds removed and remaining flour incorporated with the All Purpose Flour. Vanilla was also substituted with Lemon.
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Shirley-Ann Pearman
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