After making today’s pavlovas – and I used 6 egg whites for those – I had 6 egg yolks to use. This little cake is a winner! The 3-yolk version makes a dainty little cake about 6-inches in diameter. This recipe may be doubled, in which case use a standard
Yes, really! Think about it: this may be the original Red Velvet cake. Who knows, this might become your favorite way to eat beets. It is also great for disposing of leftovers. The first time I made this cake, my family was skeptical. However, when it came out of the oven,
2 1/4 c sifted flour 1/2 c unsweetened cocoa powder 1 tsp baking soda 1 tsp salt 1 3/4 c sugar 1/2 c (1 stick) unsalted butter, room temperature 1/2 c vegetable oil 2 large eggs 1 tsp vanilla extract 1/2 c plain yogurt or buttermilk 2 c grated unpeeled
You’ll never know that the zucchini is in there. It’s chocolate! Very moist and delicious. Yield: one large 10-inch tube pan cake, or Bundt cake. 2 1/2 c flour, unsifted 1/2 c cocoa powder 2 1/2 tsp baking powder 1 1/2 tsp baking soda 1 tsp salt 1 tsp cinnamon
I’m Maurita Plouff, and I write about cooking and preserving the local harvest in Southeast Michigan. Any recipe you find here is something I have cooked myself, and enjoyed, and think you might like too. I invite you to try the recipes, and leave comments.
© Maurita Plouff | Get the Good Stuff 2010–2021