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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This cake comes out so moist and spongy its great with just some powdered sugar sprinkled on top. You can always frost it with your favorite, i just dont recommend choco frosting, The flavors don't mix well. Ingredients:
2 cups all purpose flour |
2 tsp corn starch |
21/2 tsp baking powder |
3/4 cup margarine |
1 cup of sugar |
3/4 cup of mango puree |
1 1/2 cup soy milk |
1/4 cup marachino cherrys |
1/4 cup chopped walnuts |
1 tub cool whip or your favorite white frosting |
dried pineapple pieces |
Directions:
1. Preheat the oven to 350°F.
2. Sift the flour, corn starch and baking powder and mix together.
3. Blend the margarine, sugar and mango puree together and add the dry mix in 2 parts.
4. Pour in the soy milk and blend together thoroughly.
5. Fold in the nuts and the marachino cherries.
6. The mixture should be quite thick.
7. Grease two 8in cake pans and pour in the cake mixture.
8. Bake for approx 30-40 minutes or until a knife comes out clean.
9. Let cool completely before garnishing or it will ruin the cake.
10. Frost the top of one layer, leaving the outside inch not frosted with the Cool Whip or White Frosting.
11. Place second layer on top and frost the top of that one.
12. Garnish with Pineapple slices in circles using big thicker slices on the outside and smaller thiner slices going in as pictured.
13. Or for a quick treat, just dust with some powdered sugar.
14. Enjoy!
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