RH> I don't recall seeing it but it's a nice change from just reheated
RH> left overs. I might try it using a bread dough (mix some up in the
RH> ABM) base.
DD> That should fork. Or you could mix up a pizza dough.
RH> Probably, either way I'd probably use the bread machine.
The bread machine is a very handy tool. I have a high dollar stand mixer
with dough hook, etc. which sits mostly unused on my counter - taking
up space and needing dusted every so often. Thinking back .... the last
times I have had that mixer to the fore and actually used it have been
to make a cake for a special occasion.
RH> I'd use all whole wheat flour and sub almond meal for the corn meal. I
RH> know not that much is used but since we try to avoid anything having
RH> corn in it for Steve's sake.................
The cornmeal is as a no-stick. I'd bet you could use Panko bread crumbs as
well as your ground almonds.
18 1/4 oz Box chocolate cake mix
3 1/2 oz Box instant chocolate
- pudding mix
4 lg Eggs
2 ts (to 3 ts) instant coffee
- granules
+=DISSOLVED IN=+
3/4 c Warm water
1/2 c Oil
1/2 c Dairy sour cream
Set oven @ 350ºF/175ºC. Lightly grease and flour a 12
cup fluted tube (Bundt) pan; set aside.
To prepare cake, combine cake mix, pudding mix, eggs,
coffee mixture, oil and sour cream in a large bowl;
beat on high speed for 2 minutes. Pour into the
prepared pan.
Bake for 40 minutes or until a toothpick inserted in
cake comes out clean; cool 10 minutes.
Invert cake onto serving plate. Cool completely. Spread
with icing (your choice - I like chocolate).
Source: Recipe card from Grandma's Kitchen, MM
Publications Int'l, Ltd.
Uncle Dirty Dave's Kitchen
MMMMM
... January 20, 2021 - The end of an error!
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