Cooking by kittee:    
kittee@pakupaku.info


TWIDDLED FROM LOUISE HAGLER'S TOFU COOKERY

I love this cake with creme cheeze frosting and toasted coconut or penuche frosting and thinly sliced candied ginger on top.


Dry Ingredients:

Wet Ingredients:

Add Ins:

What You Do:

  1. Preheat oven to 350 F.
  2. Mix together the dry ingredients.
  3. In a separate bowl, whiz up the tofu with a handblender. Then whiz the other wet ingredients into the tofu.
  4. Stir the grated carrot into the tofu whiz.
  5. Add the dry ingredients into the wet tofu/carrot and mix until well blended.
  6. Gently fold in the add-ins.
  7. Spoon the batter evenly into two 8" cake pans that have been greased and floured.
  8. Check for done after 45 minutes with a toothpick (mine came clean after 51 minutes, but watch closely so it doesn't brown too much.)
  9. Let cool ten minutes, flip to wire racks and cool completely.
  10. Pick yer favorite frosting and have to it!

    Cooking by kittee:    
    kittee@pakupaku.info