Cream together:
1 c. Sucanat
1/2 c. melted butter
Whisk in until light and fluffy (add one at a time):
3 eggs
Let stand, whipping occasionally, until the sweetener is dissolved.
In a separate bowl, mix well:
2 c. Summers Sprouted Spelt or Sprouted Wheat Flour
1/2 c. cocoa powder
2 1/2 tsp. baking powder
Alternately add flour mix to butter mix with:
1 c. water
Mix well.
Pour equal amounts into 2 greased and floured square or round 8-9″ pans.
Bake at 350 for 30-35 minutes or until a toothpick or knife comes out clean.
OR fill cupcake pan and papers 2/3 full–bake for 30 minutes.
Cool. Remove cakes from the pans placing the first on a plate or cake plate,
covering the top with icing, whipped cream and or fruit (like canned
cherries). Place second layer on top and decorate the top and sides
Basic Chocolate Cake
Ingredients
- 1 c Sucanat
- 1/2 c melted butter
- 3 eggs
- 2 c Summers Sprouted Spelt or Sprouted Wheat Flour
- 1/2 c cocoa powder
- 2 1/2 tsp baking powder
- 1 c water
Instructions
- Cream together: 1 c. Sucanat, 1/2 c. melted butter
- Whisk in until light and fluffy (add one at a time): 3 eggs
- Let stand, whipping occasionally, until the sweetener is dissolved.
- In a separate bowl, mix well: 2 c. Summers Sprouted Spelt or Sprouted Wheat Flour, 1/2 c. cocoa powder, 2 1/2 tsp. baking powder
- Alternately add flour mix to butter mix with: 1 c. water
- Mix well.
- Pour equal amounts into 2 greased and floured square or round 8-9" pans.
- Bake at 350 for 30-35 minutes or until a toothpick or knife comes out clean. OR fill cupcake pan and papers 2/3 full–bake for 30 minutes.
- Cool. Remove cakes from the pans placing the first on a plate or cake plate, covering the top with icing, whipped cream and or fruit (like canned cherries). Place second layer on top and decorate the top and sides.
