Re: Re: Egg Free/Milk Free Cake

[Guest guest]

Hi Valarie, I make homemade pudding all the time with soymilk. I have not looked

at the ingredients but I think there is milk in regular pudding mix even without

the milk. but if you make tapioca or any of the others with soy. Or I use

Lactaid and it tastes and is the same consistency as regular.

BARBIE

Re: Egg Free/Milk Free Cake

---Hey thanks.....also, we have used boxed cake mix w/o milk and egg,

and 12 ounces of pop---sprite, cola, or even flavored like strawberry

or orange(with a white cake).

What Im wondering, is has anyone had luck with a powdered pudding

mix,w/o milk, and making it with rice or soy milk? its the cooked

kind.......Im just afraid I'll ruin it. but the kids would be excited

for pudding:)

Ive also recently discovered Chicago Diner baked goods. They are

pricey, and some Whole Foods markets sell them........ once in a while,

I let my daughter get a $5 slice of the cake, bc its INCREDIBLE and

she is really picky about food. (thinks it all tastes fake). You can

see their cakes online.

valarie

In groups (DOT) com, " " <triplep_01@ ...> wrote:

>

> Hello everyone. I know alot of you guys have kids with food

> allergies. Hope is allergic to alot. I found this recipe in an old

> cookbook. It is really good cake/cupcakes. I thought that some of

> you may want to try it.

>

> Extra Special Celebration Cake

>

> 3 Cups All-Purpose Flour

> 2 Cups Sugar

> 1/2 cup cocoa

> 2 tsp. Baking soda

> 1 tsp. salt

> 2/3 cup vegetable oil (we use canola)

> 2 tsp. vinegar

> 1 tsp. vanilla

> 2 Cups COLD water

>

> 16 oz. Tub Icing (Pillsbury Creamy Supreme Chocolate Fudge is also

> Milk/Egg free)

>

>

> 1. Heat the oven 350 degrees. Grease 2 9x1 inches round cake pans,

> dust with flour. You can also use cupcake pan with cupcake papers.

> 2. Mix flour, sugar, cocoa, baking soda, and salt in a large bowl.

> 3.Mix oil, vinegar, and vanilla. Stir oil mixture and water into

> flour until well blended, about 1 minute. Pour mixture into

> pan/cupcakes.

> 4. Bake until wooden toothpick inserted in center comes out clean.

> I usually bake the cakes 35 minutes and the cupcakes 16 minutes.

>

> I usually make a full batch and what I do not use I put in the

> refrigerated sealed. You can use it the next day as well. Just add

> another minute or two of baking due to the batter being cold.

>

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