3 cups flour
1 1/2 cups sugar
1/3 cup cocoa
2 1/4 tsp baking powder
1 1/2 tsp baking soda
1 1/2 cups Mayonnaise
1 1/2 cups Water
1 1/2 tsp Vanilla Extract
This is typically done as a layered cake. Grease 2 9 inch round pans line bottoms with wax paper if desired. In mixing bowl sift dry ingredients. Stir in Mayonnaise, gradually stir in water and vanilla until well blended. Pour into pans. Bake at 350 for about 30 minutes. Cool. Remove from pan and frost with Chocolate frosting. Very moist cake, the Mayonnaise replaces the oil and eggs (that is what Mayo is after all).
Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts
Thursday, March 8, 2018
Saturday, November 4, 2017
Banana Cake (Sheet Cake). Ali's Recipe (Lynaya's friend)
1 1/2 cup sugar
1 cup sour cream
1/2 cup butter
2 Eggs
1 1/2 cup mashed bananas (about 3)
1 tsp Vanilla (or vanilla bean paste)
2 cups flour
1 tsp salt
1 tsp baking soda
Optiona 1/2 cup chopped walnuts in frosting
Mix sugar, butter, sour cream and eggs until well blended, add mashed bananas, vanilla, mix well. Add flour, salt and soda, mix well. Bake in a sprayed 17x12 with a 1 inch lip sheet cake pan at 375 degrees for 20-25 minutes. Until toothpick inserted in middle comes out clean.
Cool.
Frosting
1/2 cup butter UNSALTED (browned over medium heat until it turns beautiful brown)
4 cups powdered sugar
3 Tablespoons milk
1 tsp vanilla
Heat butter over medium heat until browned, remove from heat add powdered sugar, vanilla and milk, add more milk if it's too thick.
I put on the cake after cake is completely cooled but the original recipe says to add it on warm cake. I like the frosting to set on the cake so I do it when its cold
1 cup sour cream
1/2 cup butter
2 Eggs
1 1/2 cup mashed bananas (about 3)
1 tsp Vanilla (or vanilla bean paste)
2 cups flour
1 tsp salt
1 tsp baking soda
Optiona 1/2 cup chopped walnuts in frosting
Mix sugar, butter, sour cream and eggs until well blended, add mashed bananas, vanilla, mix well. Add flour, salt and soda, mix well. Bake in a sprayed 17x12 with a 1 inch lip sheet cake pan at 375 degrees for 20-25 minutes. Until toothpick inserted in middle comes out clean.
Cool.
Frosting
1/2 cup butter UNSALTED (browned over medium heat until it turns beautiful brown)
4 cups powdered sugar
3 Tablespoons milk
1 tsp vanilla
Heat butter over medium heat until browned, remove from heat add powdered sugar, vanilla and milk, add more milk if it's too thick.
I put on the cake after cake is completely cooled but the original recipe says to add it on warm cake. I like the frosting to set on the cake so I do it when its cold
Friday, April 19, 2013
Mason Jar Strawberry Goodness
1 18 oz. box Strawberry Cake Mix
3/4 cup water
1/3 cup oil
3 eggs
1/2 cup sour cream
red food coloring
1. Preheat oven to 350 degrees. Spray three 8" round cake pans with non-stick cooking spray. Set aside.
2. Blend the cake mix, water, oil, eggs and sour cream in a large bowl until all ingredients are moistened. Using a had mixer, beat on medium speed for 2 minutes.
3. Pour 1/3 of the strawberry cake batter into one of the cake pans.
4. Add a 7-9 drops of food coloring to the remaining batter. Mix thoroughly. Pour half of that batter the second cake pan.
5. To the of the batter add 5-7 more drops of red food coloring. Mix thoroughly. Pour this batter into the last empty cake pan.
6. You should have three pans, with even amount of cake batter, in three shades: pink, red, and dark red. You can add as much or as little food coloring as you'd like to customize your shades of pink & red.
7. Bake cakes for 20-25 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and let the cakes cool completely.
8. Using a round biscuit cutter, or any other object the same diameter as your mason jars, cut 9 circles out of each cake. You will have 27 circles total- 9 in each shade. Set these aside while you make the frosting.
1/2 cup butter, softened
3-4 cups sifted confectioners' sugar
1 teaspoon vanilla sugar
DIRECTIONS:
1. In a medium bowl, cream together the cream cheese and butter until creamy.
2. Mix in vanilla and then gradually mix in the confectioners' sugar. Add more or less sugar, depending on how creamy or stiff you like your frosting.
3. Put the dark red cake circles in the bottom of your mason jars. Using a spoon or a pastry bag, pipe 1 tablespoon of frosting on top of the cake circle.
4. Next, put the bright red cake circles on top of the frosting. Top with another tablespoon of frosting. Repeat with the pink cake circles.
3/4 cup water
1/3 cup oil
3 eggs
1/2 cup sour cream
red food coloring
1. Preheat oven to 350 degrees. Spray three 8" round cake pans with non-stick cooking spray. Set aside.
2. Blend the cake mix, water, oil, eggs and sour cream in a large bowl until all ingredients are moistened. Using a had mixer, beat on medium speed for 2 minutes.
3. Pour 1/3 of the strawberry cake batter into one of the cake pans.
4. Add a 7-9 drops of food coloring to the remaining batter. Mix thoroughly. Pour half of that batter the second cake pan.
5. To the of the batter add 5-7 more drops of red food coloring. Mix thoroughly. Pour this batter into the last empty cake pan.
6. You should have three pans, with even amount of cake batter, in three shades: pink, red, and dark red. You can add as much or as little food coloring as you'd like to customize your shades of pink & red.
7. Bake cakes for 20-25 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and let the cakes cool completely.
8. Using a round biscuit cutter, or any other object the same diameter as your mason jars, cut 9 circles out of each cake. You will have 27 circles total- 9 in each shade. Set these aside while you make the frosting.
Cream Cheese Frosting:
1 (8 oz) package cream
cheese, softened1/2 cup butter, softened
3-4 cups sifted confectioners' sugar
1 teaspoon vanilla sugar
DIRECTIONS:
1. In a medium bowl, cream together the cream cheese and butter until creamy.
2. Mix in vanilla and then gradually mix in the confectioners' sugar. Add more or less sugar, depending on how creamy or stiff you like your frosting.
3. Put the dark red cake circles in the bottom of your mason jars. Using a spoon or a pastry bag, pipe 1 tablespoon of frosting on top of the cake circle.
4. Next, put the bright red cake circles on top of the frosting. Top with another tablespoon of frosting. Repeat with the pink cake circles.
Friday, February 11, 2011
Red Velvet Cake
Paula Deen’s Red Velvet Cupcakes from Food Network
•2 1/2 cups all-purpose flour
•1 1/2 cups sugar
•1 teaspoon baking soda
•1 teaspoon salt
•1 teaspoon cocoa powder
•1 1/2 cups vegetable oil
•1 cup buttermilk, room temperature
•2 large eggs, room temperature
•2 tablespoons red food coloring
•1 teaspoon white distilled vinegar
•1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting
•1 pound cream cheese, softened
•2 sticks butter, softened
•1 teaspoon vanilla extract
•4 cups sifted confectioners' sugar
•Chopped pecans and fresh raspberries or strawberries, for garnish
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Garnish with chopped pecans, fresh raspberry or strawberry, or sprinkles.
•2 1/2 cups all-purpose flour
•1 1/2 cups sugar
•1 teaspoon baking soda
•1 teaspoon salt
•1 teaspoon cocoa powder
•1 1/2 cups vegetable oil
•1 cup buttermilk, room temperature
•2 large eggs, room temperature
•2 tablespoons red food coloring
•1 teaspoon white distilled vinegar
•1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting
•1 pound cream cheese, softened
•2 sticks butter, softened
•1 teaspoon vanilla extract
•4 cups sifted confectioners' sugar
•Chopped pecans and fresh raspberries or strawberries, for garnish
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Garnish with chopped pecans, fresh raspberry or strawberry, or sprinkles.
Tuesday, November 20, 2007
Heavenly Chocolate Toffee Cake
1 German Chocolate cake mix, made as directed on box.
1 14oz can sweetened condensed milk
1 jar (16-17 oz) caramel, butterscotch or fudge topping (i use carmel)
1 8 oz container of cool whip
1/2 package of toffee chips
Bake cake in 9 x 13 pan and let cool 15 mins. Poke top of warm cake every ½ inch with handle of wooden spoon. Drizzle sweetened condensed milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. Spread cool whip over cake and sprinkle with toffee chips. Store in refrigerator.
1 14oz can sweetened condensed milk
1 jar (16-17 oz) caramel, butterscotch or fudge topping (i use carmel)
1 8 oz container of cool whip
1/2 package of toffee chips
Bake cake in 9 x 13 pan and let cool 15 mins. Poke top of warm cake every ½ inch with handle of wooden spoon. Drizzle sweetened condensed milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. Spread cool whip over cake and sprinkle with toffee chips. Store in refrigerator.
Thursday, July 5, 2007
Vanilla Cupcakes Homemade
Recipe By: Wendy Connors (Lindsey Johnson from Martha Stewart)
Ingredients
3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, room temperature (1 1/2 sticks)
1 1/2 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups milk
Directions
Heat oven to 350 degrees. Line cupcake pan with paper liners; set aside. In a medium mixing bowl, whisk together flour, baking powder, and salt. In another mixing bowl, cream the butter and sugar until light and fluffy, about 4 minutes. Add eggs one at a time, mixing until incorporated and scraping down sides of bowl, beat in vanilla.
Add flour mixture and milk alternately, beginning and ending with flour. Scrape the sides and bottom of bowl to assure the batter is thoroughly mixed. Divide batter evenly among liners, filling papers about 2/3 full. Bake on the center rack of the oven until tops spring back to touch, about 20 minutes. Transfer to a wire rack to cool completely.
Use Frosting recipe for fluffy buttery frosting!
Ingredients
3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, room temperature (1 1/2 sticks)
1 1/2 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups milk
Directions
Heat oven to 350 degrees. Line cupcake pan with paper liners; set aside. In a medium mixing bowl, whisk together flour, baking powder, and salt. In another mixing bowl, cream the butter and sugar until light and fluffy, about 4 minutes. Add eggs one at a time, mixing until incorporated and scraping down sides of bowl, beat in vanilla.
Add flour mixture and milk alternately, beginning and ending with flour. Scrape the sides and bottom of bowl to assure the batter is thoroughly mixed. Divide batter evenly among liners, filling papers about 2/3 full. Bake on the center rack of the oven until tops spring back to touch, about 20 minutes. Transfer to a wire rack to cool completely.
Use Frosting recipe for fluffy buttery frosting!
Chocolate Toffee Cake
Recipe By: Wendy Connors
Ingredients:
1 German Chocolate cake mix, made as directed on box.
1 14oz can sweetened condensed milk
1 jar (16-17 oz) caramel, butterscotch or fudge topping
1 8 oz container of cool whip
1/2 package of toffee chips
Directions:
Bake cake in 9 x 13 pan and let cool 15 mins. Poke top of warm cake every ½ inch with handle of wooden spoon. Drizzle sweetened condensed milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. Spread cool whip over cake and sprinkle with toffee chips. Store in refrigerator.
*This is a very "Rich" cake, alternative is to not add the condensed milk, just poke the holes in the cake and cover with Butterscotch or carmel topping instead.
Ingredients:
1 German Chocolate cake mix, made as directed on box.
1 14oz can sweetened condensed milk
1 jar (16-17 oz) caramel, butterscotch or fudge topping
1 8 oz container of cool whip
1/2 package of toffee chips
Directions:
Bake cake in 9 x 13 pan and let cool 15 mins. Poke top of warm cake every ½ inch with handle of wooden spoon. Drizzle sweetened condensed milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. Spread cool whip over cake and sprinkle with toffee chips. Store in refrigerator.
*This is a very "Rich" cake, alternative is to not add the condensed milk, just poke the holes in the cake and cover with Butterscotch or carmel topping instead.
Frosting
Recipe By: Wendy Connors
Ingredients:
4 Cups Powdered Sugar
1 Cup Unsalted Butter softened
1/2 - 3/4 tsp Vanilla Extract
Water (few drops)
Food coloring as desired
Directions:
Mix all ingredients in mixer add drops of water with your fingers SLOWLY make sure you don't add too much or the frosting will not be fluffy. Once the right consistency is formed, beat on high speed for at least 5 minutes.
Great on top of home made cupcakes or cake mix cupcakes or home made cake. Freezes well.
Ingredients:
4 Cups Powdered Sugar
1 Cup Unsalted Butter softened
1/2 - 3/4 tsp Vanilla Extract
Water (few drops)
Food coloring as desired
Directions:
Mix all ingredients in mixer add drops of water with your fingers SLOWLY make sure you don't add too much or the frosting will not be fluffy. Once the right consistency is formed, beat on high speed for at least 5 minutes.
Great on top of home made cupcakes or cake mix cupcakes or home made cake. Freezes well.
Death By Chocolate
Recipe By: Wendy Connors
Ingredients
1 Chocolate Cake Mix
3 Skor Candy Bars, crushed (or Skor bits)
2 Pkgs Chocolate Mousse (or 2 lg choc pudding)
1 Hersheys Chocolate Bar
2 Lg Cool Whip
Directions
Make Cake according to box, Bake in sheet pan, cool. Cut Cake into cubes, make mousse, or pudding. Put a layer of Cake cubes in a triffle dish, cover with mousse/pudding, then Skor bar,
Continue with cake, pudding,skor layers until gone. Top with cool whip and grated hershey's bar.
Chill for at least 3 hours serve COLD!
Ingredients
1 Chocolate Cake Mix
3 Skor Candy Bars, crushed (or Skor bits)
2 Pkgs Chocolate Mousse (or 2 lg choc pudding)
1 Hersheys Chocolate Bar
2 Lg Cool Whip
Directions
Make Cake according to box, Bake in sheet pan, cool. Cut Cake into cubes, make mousse, or pudding. Put a layer of Cake cubes in a triffle dish, cover with mousse/pudding, then Skor bar,
Continue with cake, pudding,skor layers until gone. Top with cool whip and grated hershey's bar.
Chill for at least 3 hours serve COLD!
Cream Cheese Frosting
Recipe By:Wendy Connors
Ingredients
6 T Cream cheese
1 T Cream
1/3 Cup Butter
1 tsp Vanilla Extract
1 3/4 Cup Powdered Sugar
Directions
Mix All ingredients thoroughly until no lumps. Frost, cake or cookies as desired.
Ingredients
6 T Cream cheese
1 T Cream
1/3 Cup Butter
1 tsp Vanilla Extract
1 3/4 Cup Powdered Sugar
Directions
Mix All ingredients thoroughly until no lumps. Frost, cake or cookies as desired.
Gingerbread Cupcakes with Cream cheese Frosting
Recipe By: Wendy Connors
Ingredients
5 T Butter, softened
1 tsp Baking Soda
1/2 Cup sugar
1 1/4 tsp Ground Ginger
1/2 Cup molasses
1 tsp Ground Cinnamon
1/2 Cup Hot Milk
1 egg plus 1 egg Yolk
1/4 tsp Salt
1/2 tsp Ground Allspice
1 1/4 Cup Flour
1 T Cocoa
1/2 tsp Ground Nutmeg
Frosting
2/3 Cup Powdered Sugar
2 T Butter softened
2 oz Cream Cheese softened
1/4 tsp Lemon Extract
Directions
Preheat ove to 350 degrees, prepare muffin tin with paper liners. Cream 5 T butter with Sugar. Add molasses, egg and egg yolk. Sift together flour, cocoa, ginger, cinnamon, allspice, nutmeg and salt.
Dissolve the baking soda in the hot milk. Add flour mixture to the creamed mixture and stir just until combined. Stir in the hot milk mixture. Pour batter evenly into prepared tin. Bake for 20 minutes or until slightly springy to the touch.
Cool 5 minutes in pan remove to wire rack.
For frosting: Cream 2 T butter, and cream cheese. Beat in the powdered sugar until fluffy. Add lemon extract, beat well. Frost when cakes are cool.
Ingredients
5 T Butter, softened
1 tsp Baking Soda
1/2 Cup sugar
1 1/4 tsp Ground Ginger
1/2 Cup molasses
1 tsp Ground Cinnamon
1/2 Cup Hot Milk
1 egg plus 1 egg Yolk
1/4 tsp Salt
1/2 tsp Ground Allspice
1 1/4 Cup Flour
1 T Cocoa
1/2 tsp Ground Nutmeg
Frosting
2/3 Cup Powdered Sugar
2 T Butter softened
2 oz Cream Cheese softened
1/4 tsp Lemon Extract
Directions
Preheat ove to 350 degrees, prepare muffin tin with paper liners. Cream 5 T butter with Sugar. Add molasses, egg and egg yolk. Sift together flour, cocoa, ginger, cinnamon, allspice, nutmeg and salt.
Dissolve the baking soda in the hot milk. Add flour mixture to the creamed mixture and stir just until combined. Stir in the hot milk mixture. Pour batter evenly into prepared tin. Bake for 20 minutes or until slightly springy to the touch.
Cool 5 minutes in pan remove to wire rack.
For frosting: Cream 2 T butter, and cream cheese. Beat in the powdered sugar until fluffy. Add lemon extract, beat well. Frost when cakes are cool.
Oreo Cake
Recipe By: Wendy Connors & Betty Crocker
Ingredients
1 Cup Flour
1/2 tsp Baking Soda
3/4 Cup Sugar
1/2 tsp Baking Powder
1/2 Cup Sour Cream
1 Egg
1/4 Cup Butter
12 Oreo Cookies
1/4 Cup Water
Cool Whip
Directions
Preheat Oven to 350 degrees. Grease and Flour 8 or 9 inch round cake pan. Beat all ingredients except cookies on low speed for 30 seconds, scrapping bowl constantly. Beat on high 2 minutes.
Coarsely Chop Cookies and stir into batter DO NOT OVER STIR, Pour into pan.
Bake 30-35 minutes until cake springs back when touched in the center. Cool 10 minutes and then remove from pan and cool completely on wire rack. Top with Cool Whip or cream, Refrigerate.
Ingredients
1 Cup Flour
1/2 tsp Baking Soda
3/4 Cup Sugar
1/2 tsp Baking Powder
1/2 Cup Sour Cream
1 Egg
1/4 Cup Butter
12 Oreo Cookies
1/4 Cup Water
Cool Whip
Directions
Preheat Oven to 350 degrees. Grease and Flour 8 or 9 inch round cake pan. Beat all ingredients except cookies on low speed for 30 seconds, scrapping bowl constantly. Beat on high 2 minutes.
Coarsely Chop Cookies and stir into batter DO NOT OVER STIR, Pour into pan.
Bake 30-35 minutes until cake springs back when touched in the center. Cool 10 minutes and then remove from pan and cool completely on wire rack. Top with Cool Whip or cream, Refrigerate.
Pudding Frosting
Recipe By: Claudia Witt
Ingredients
1 3 oz pkg instant pudding (any flavor)
1/4 cup powdered sugar
1 8 oz Cool Whip
1 Cup Cold Milk
Directions
Put pudding mix, sugar, milk in bowl. Mix with wire whisk (not beater) Let stand until set, fold in cool whip and frost cake.
Ingredients
1 3 oz pkg instant pudding (any flavor)
1/4 cup powdered sugar
1 8 oz Cool Whip
1 Cup Cold Milk
Directions
Put pudding mix, sugar, milk in bowl. Mix with wire whisk (not beater) Let stand until set, fold in cool whip and frost cake.
Lemon Pound Cake
Recipe By: Wendy Connors
Ingredients
2 Cups Flour
1 Egg
2 tsp baking Powder
1 Cup Milk
1 cup sugar
1 tsp Vanilla Extract
1 tsp salt
1 tsp Lemon Extract
1/2 cup Butter
Directions
Preheat oven to 350 Degrees, grease and flour a 8x4 inch pan
Mix Flour, powder, sugar and salt. Cut in butter. Break one egg into a measuring cup and then fill to the 1 cup line with milk. Add dry ingredients and beat well. Add Vanilla and Lemon flavorings.
Pour batter into greased pan, bake for 30 minutes or until toothpick comes out clean.
Ingredients
2 Cups Flour
1 Egg
2 tsp baking Powder
1 Cup Milk
1 cup sugar
1 tsp Vanilla Extract
1 tsp salt
1 tsp Lemon Extract
1/2 cup Butter
Directions
Preheat oven to 350 Degrees, grease and flour a 8x4 inch pan
Mix Flour, powder, sugar and salt. Cut in butter. Break one egg into a measuring cup and then fill to the 1 cup line with milk. Add dry ingredients and beat well. Add Vanilla and Lemon flavorings.
Pour batter into greased pan, bake for 30 minutes or until toothpick comes out clean.
Cinnamon Swirl Bread (aka Cinnamon Cake as named by Noah)
Recipe By: Wendy Connors
Ingredients
1/3 Cup Sugar
1 Cup Sugar
2 tsp Cinnamon
1 Egg (beaten)
2 Cups Flour
1 Cup Milk
1 T Baking Powder
1/3 cup Vegetable Oil
1/2 tsp Salt
Directions
Preheat oven to 350 degrees. Lightly grease bread loaf pan. In a small bowl combine 1/3 c sugar and cinnamon and set aside. In a large bowl combine remaining ingredients stir just until moist.
Pour 1/2 of batter into loaf pan sprinkle with 1/2 of cinnamon/sugar mixture, repeat with rest of dough and sugar mixture then draw a knife through the dough to marble (swirl) the cinnamon and sugar.
Bake 40-50 minutes or until a toothpick comes out clean, cool at least 10 minutes, wrap in foil and refrigerate overnight for best taste! Makes great French toast!
Ingredients
1/3 Cup Sugar
1 Cup Sugar
2 tsp Cinnamon
1 Egg (beaten)
2 Cups Flour
1 Cup Milk
1 T Baking Powder
1/3 cup Vegetable Oil
1/2 tsp Salt
Directions
Preheat oven to 350 degrees. Lightly grease bread loaf pan. In a small bowl combine 1/3 c sugar and cinnamon and set aside. In a large bowl combine remaining ingredients stir just until moist.
Pour 1/2 of batter into loaf pan sprinkle with 1/2 of cinnamon/sugar mixture, repeat with rest of dough and sugar mixture then draw a knife through the dough to marble (swirl) the cinnamon and sugar.
Bake 40-50 minutes or until a toothpick comes out clean, cool at least 10 minutes, wrap in foil and refrigerate overnight for best taste! Makes great French toast!
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