Carob Cake with Carob Icing
Ingredients:
For cake:
- 2¼ cups sifted Swans Down cake flour
- 3 tsp. baking powder
- ½ tsp. salt
- 2 cups of sugar
- 9 tbls. carob powder
- 1 can of no-stick baking spray
- 2 tsp. vanilla
- 1½ cups of milk
- 2 eggs
- ½ cup of lactose-free butter
For icing:
- carob
- ½ cup lactose-free butter
- 1/3 cup lactose-free milk
- 1 tsp. vanilla extract
- 1 lb. box of Confectionate Sugar
To Prepare Cake:
1) Sift cake flour with baking powder and salt.
2) Cream butter; add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating thoroughly after each.
3) Blend in carob, then alternately add flour and milk, a small amount at a time, beating after each addition until smooth.
4) Pour batter into a 10-inch tube pan or 2 9-inch layer pans. Spray bottom of pan(s) with baking spray.
5) Bake at 375° F for 55 to 60 minutes. Cool pan 15 minutes; then turn out on rack to cool completely.
Note: Cake becomes more moist the second day.
To Prepare Icing:
1) Combine in a large bowl, with mixer at low speed, carob to taste, butter, milk, and vanilla.
2) Beat at medium speed 1-2 minutes until creamy. If desired, add more milk until frosting is spreading consistency.
3) For whipped frosting, beat one additional minute. Makes about 2¼, enough to fill and frost a 2 layer cake or a 13x9-inch sheet cake.
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