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-> Recipe Collection
-> Cakes, Cookies, and Muffins
greenfire
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Mon, Sep 10 2007, 2:37 pm
4 1/2 cups flour
2 cups sugar
4 1/2 tsp baking powder
1 1/2 cups crisco
mix these ingredients together. reserve 1 cup for crumb topping
then add:
5 eggs
1/2 cup parve milk
1/2 cup water
2 tsp vanilla
mix well ... pour 1/2 of batter into 9x13 baking pan
in separate bowl mix:
1/2 cup cocoa
1/2 - 3/4 cup sugar
1/2 cup pareve milk
1 tsp vanilla
mix till smooth ...
then marbelize with batter in pan ... pour remainder of batter on top ... sprinkle crumb topping and bake for 1 hour at 350
can double recipe
ENJOY
happymom2be and whoever else dare to try ...
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chocolate moose
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Mon, Sep 10 2007, 2:43 pm
does it taste eggy, green?
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greenfire
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Mon, Sep 10 2007, 3:32 pm
not to me ... it's a heavy sort of cake (like a coffee cake) ... with the chocolate oozing ... and crumb topping ... great with coffee ... tea ... my kids love it ... I do not mix the chocolate ... just a bit of marbelizing ... and it is rather divine ...
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chocolate moose
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Mon, Sep 10 2007, 3:59 pm
I'll stick to duncan hines.
their fudge marble cake is good enough for us.
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Smiles
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Tue, Sep 11 2007, 1:56 pm
This recipe looks really yumm!! I might try it. Do you think it would work for muffins? Also, excuse my ignorance, what is Crisco? Is it oil??
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greenfire
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Tue, Sep 11 2007, 1:59 pm
crisco is shortening ... which I use cause I do not like margarine ... oil will not work for this recipe ...
and sure you can do muffins why not ... but I would put them in paper cup liners
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yersp
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Sun, Sep 23 2007, 12:32 am
mmmmmmmmm!!! can't wait to try this cake out!! DD would love to help me with it!!! I'll let you know how it ends up tasting!!
thanks for the recipe!
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greenfire
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Sun, Sep 23 2007, 12:41 am
lol ... it's an old time favorite here ... yummmmmmmmmmmmmmmmm!!!!
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BeershevaBubby
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Sun, Sep 23 2007, 1:17 am
Ok, this is going to be made for Sukkot...
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amother
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Sun, Sep 23 2007, 2:20 am
Sounds like a great recipe, can margerine replace the shortening?
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MyKidsRQte
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Sun, Sep 23 2007, 2:23 am
sounds yum, im going to try it tomorrow
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lamplighter
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Sun, Sep 23 2007, 10:49 am
what kind of cake is it? dry, moist?
airy? pound?
looks good....
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greenfire
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Sun, Sep 23 2007, 11:19 am
margarine can replace the crisco - but then I ain't comin to taste it ...
a crumb cake is sort of heavy ... but this one is not so heavy ... rather nice ...
also a hint is spreading batter with metal spatula - cause it is hardish to spread ... thicker type ... and choc mid must be covered by top batter ... even if it's thin ... so ... can use 2 round 9 " pans ... or 4 loaf pans ... or large 9 x 13 pan ... do not overbake ... or underbake for that matter ...
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Smiles
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Sun, Sep 23 2007, 4:57 pm
I'm going to try the recipe today. I have a couple of questions. is it vanilla extract or sugar? also how many sticks margarine should I put to sub for the crisco?
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greenfire
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Sun, Sep 23 2007, 9:15 pm
vanilla - I tend to use the liquid ... but whichever is fine ... and crisco and margarine measure the same ...
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shopaholic
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Mon, Sep 24 2007, 12:53 pm
Sounds really good. I never usually bake for Shabbos or Yom Tov but we are having guests & I'd like to have something to offer for breakfast.
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shopaholic
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Sun, Sep 30 2007, 4:26 pm
Greenfire - I made it & it was such a hit! Thanks. I know you won't like this, but I used marge because I didn't have enough crisco. I'm curious to see how it will be with crisco.
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BeershevaBubby
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Mon, Oct 08 2007, 5:53 am
Just wanted to say that my daughter made this for Rosh haShanah and it was a HUGE hit.
Thanks for the recipe!
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