YIELD: 1 cake (10 to 12 servings) 2 cups sugar 1 3/4 cups all-purpose flour 3/4 cup Chocolate Cocoa 1 1/2 tsp. baking powder 1 1/2 tsp. baking soda 1 tsp. salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 tsp. vanilla extracts 1 cup boiling water 4 oz. cooked quinoa cooled ¼ cup fresh raspberries washed cleaned and pat dried 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans. 2. Stir together sugar, flour, cocoa, baking powder, baking soda and ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.