FEBRUARY 5, ‘25 // Raspberry Sprinkle Cake INGREDIENTS: • 2 Cups flour • 1 Tsp. corn starch • 2 Tsp. baking powder • ¼ Tsp. sea salt • 1/3 Cup margarine, melted • 1 Cup sugar • 1 Tsp. parve yogurt • 1 Tbsp. vanilla extract • ¾ Cup unsweetened almond milk • 1 Cup chocolate chips • ½ to 1 pack (depending on desired flavor) raspberry jello DIRECTIONS: 1. Preheat the oven to 350°. 2. Grease an 8- or 9-inch loaf pan. 3. In a large bowl, whisk together, margarine, sugar, parve yogurt, vanilla extract and jello, then add in the flour, corn starch, baking powder, salt and almond milk. Mix until just combined. Fold in the chocolate chips, pour the batter into the greased loaf pan. 4. Bake for 55-65 minutes. Don’t let the simple name fool you. This is a delicious, yet very elegant cake, that presents itself as good as it tastes. 314
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