I found this recipie online for German Chocolate Cake.I noticed that
it included Lite Olive Oil. I also found another website which
stated that the olive oil when substituted for other oils and butter
is much healthier and makes for a much more moist cake. Has any
body used Olive Oil to bake a cake?
Thanks
Ingredients
- 1 package (18.25-ounce) chocolate cake mix
- 1 package (3.9-ounce) chocolate instant pudding and pie filling
- 4 eggs
- 1 cup water
- 1/2 cup CARAPELLI® Light Olive Oil
- 1 teaspoon vanilla
- 1 egg
- 1 can (5-ounce) evaporated milk
- 2/3 cup sugar
- 1/4 cup butter
- 1 teaspoon vanilla
- 1 1/3 cups flaked coconut
- 1/2 cup chopped pecans
German Chocolate Bundt Cake
Servings: 12
Prep Time: 15 minutes
Cook Time: 45 minutes
Directions
For Cake: Heat oven to 350°F. In bowl, combine cake mix, pudding,
eggs, water, CARAPELLI® Light Olive Oil and vanilla. Beat until well
blended. Pour batter into a lightly oiled and floured fluted tube
pan. Bake cake for 40-45 minutes or until toothpick inserted near
the center comes out clean. Let cake cook in pan for 10 minutes then
invert onto cooling rack and continue to cool until cake can be
easily removed from pan. For Frosting: In saucepan, sllighty beat
the egg. Add evaporated milk, sugar and butter. Cook and stir over
medium heat for about 12 minutes or until thickened and bubbly.
Remove from heat and stir in vanilla, flaked coconut and pecans.
Cover and cool slightly before spooning over cake.
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