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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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One layer of elegant and exotic cake that I made to turn into cake balls , along with the Where Did the Rum Go cake. This is a crazily hot pink cake, and the amount of cherry extract is correct - I used LorAnn's flavouring which is about 10x stronger than the average! Read more ! Though subtle, the rosewater really lifts the cake to a new level. Ingredients:
1 cup whole wheat pastry flour |
1/2 cup flour |
3/4 cup raw cane sugar |
1 tsp baking soda |
1/4 tsp salt |
1 cup water |
1/4 cup oil |
1 tbsp cider vinegar |
1/2 tbsp red food colouring |
1 tsp rosewater |
1/8 tsp concentrated cherry flavouring (or 1/2 tbsp regular) |
1 tsp vanilla |
Directions:
1. Preheat oven to 350F. Grease an 8 cake pan
2. Mix dry ingredients together in a large bowl.
3. Combine remaining ingredients in another bowl, add to the dry mix and beat well (using electric beaters for 2 minutes or by hand for about 4 - you want it totally smooth).
4. Bake for 35 minutes.
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