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| Sourdough Chocolate Cranberry Cake |
"A prize winning chocolate cranberry cake made with a sourdough starter."
Ingredients :
- 1/2 cup sourdough starter
- 1 cup water
- 1 1/2 cups all-purpose flour
- 1/4 cup dry milk powder
- 1 cup white sugar
- half of cup vegetable oil
- half teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon floor cinnamon
- 1 half of teaspoons baking soda
- 2 eggs
- three (1 ounce) squares semisweet chocolate
- 1 (sixteen ounce) can whole cranberry sauce
Instructions :
| Prep : | Cook : 24M | Ready in : |
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- In a large, non-steel bowl, integrate sourdough starter, water, flour and powdered milk. Let ferment uncovered, for two to 3 hours in a warm vicinity till bubbly and a clear bitter milk scent develops.
- Preheat oven to 350 ranges F (a hundred seventy five levels C). Coat a 9x13 inch pan with cooking spray and, using a small sieve or shaker, dust gently with cocoa powder.
- In a separate huge bowl, blend together sugar, oil, salt, vanilla, cinnamon and baking soda. Add eggs, melted semi-candy baking chocolate, and cranberry sauce.
- Combine the mixtures together and stir till nicely combined.
- Pour right into a 9x13 inch baking pan. Bake in a preheated oven at 350 levels F (a hundred seventy five levels C) for 30 to 35 mins, or until knife inserted into middle comes out clean. Cool as a minimum 10 mins earlier than serving, terrific served slightly warm.
- Garnish by using sifting powdered sugar onto a paper doily or simply dollop spoonfuls of complete berry cranberry sauce on top of every serving of cake.
- This cake can also be baked in 2 - eight inch spherical layer cake pans, baking time is reduced to 20 to twenty-five mins or till knife inserted comes out smooth. Another can of entire berry cranberry sauce may be spread generously among and on top of the unfrosted layered cake rounds for an outstanding appearance throughout the vacations!
Notes :
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