This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Black And White Cake
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- #58966
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
non-stick cooking spray
2 teaspoons all-purpose flour
6 tablespoons butter
1 cup sugar
1 1/2 teaspoon vanilla extract
4 large egg whites
3/4 cup low-fat buttermilk
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1/4 teaspoon almond extract
directions
Preheat oven to 350 degrees F. Coat an 8-inch square baking pan with cooking spray, and dust with 2 teaspoons flour.
Place the butter in a large microwave-safe bowl. Cover and microwave at high for 1 minute or until butter melts. Add sugar, stirring with a whisk. Add vanilla and egg whites; stir well. Stir in the buttermilk, salt, and baking soda.
Lightly spoon 1-1/2 cups flour into dry measuring cups; level with a knife. Add flour, stirring just until blended (do not over-stir).
Spread half of batter into prepared pan. Add cocoa and almond extract to remaining batter; stir well with a whisk. Slowly pour the chocolate batter over batter in pan.
Bake at 350 degrees F for 30 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack. Cut into squares.
added by
bluediamonds
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 20, 2008
I had 4 eggs white left from making a German Chocolate cake. I found this recipe and it is easy to do and fantastic taste.I baked it 6 minutes longer. I used a white butter frosting on top. Huguette, Methuen Mass.