Mothers Day Carrot Cake Recipe
2 c: Flour, all purpose
1 ea: Crushed pineapple (8 oz can)
3 c: Carrots, shredded
3 ea: Large egg whites
2 ts: Cinnamon
1 ts: Baking powder
1 ts: Baking soda
1/4 ts: Nutmeg
1 pn: Cloves
1 1/2 c: Sugar
3 tb: Vegetable oil
1 ts: Vanilla
3/4 ts: Salt
1.Preheat oven to 350 degrees F.
2.Line up 13×9″ baking pan with foil. Coat it with vegetable cooking spray.
3.Mingle all the ingredients: flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves in a bowl.
4.Beat sugar, pineapple, oil and vanilla in mixer bowl until light and smooth. Beat in dry ingredients until fully mixed. Stir in carrots.
5.Now beat egg whites in small mixer bowl to form stiff peaks; fold into carrot mixture in 2 batches with rubber spatula.
6.Pour batter into pan. Bake for 40 minutes or until toothpick inserted in center comes out clean; cool in pan or on wire rack.
7.Invert cake onto wax paper; remove pan and foil.
8.Your Mother’s Day carrot cake is ready to be served.
Choco Cake Recipe
2 c: Flour; Unbleached, Sieved
3 ea: Eggs; Large, Separated
1/2 c: Cocoa; Baking
2 1/4 ts: Baking Soda
3/4 c: Shortening; Vegetable
1 1/2 c: Corn Syrup; Dark
1 1/2 ts: Vanilla Extract
1 c: Coffee; Cooled
1/3 c: Sugar
3/4 ts: Salt
1.Preheat the oven to 350 degrees F.
2.Sift together the flour, cocoa, baking soda and salt; set aside.
3.Then cream together the shortening and sugar in a mixing bowl until it becomes light and feathery. Mix together the corn syrup and egg yolks. Beat in vanilla.
4.Add dry ingredients alternately with coffee to creamed mixture, beating well after each addition.
5.Now beat egg whites in another bowl until stiff peaks form; fold egg whites into cake batter.
6.Put batter into a greased 15x10x 2-inch baking pot.
7.Bake for about 45 minutes. Cool in pan on rack.
8.Now enjoy the delicious Mother’s Day chocolate cake along with your family and friends!