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So good, we call it Pantry Cake, cause it has everything from the pantry. MAKE IT SHINE! ADD YOUR PHOTO AMT. PER SERVING % DAILY VALUE
Grease a 9” cake pan and preheat oven to 350 degrees. In a mixing bowl, sift together flour, baking soda, cocoa, and salt and set aside. Separate the eggs and beat egg whites in a large bowl until stiff peaks form.
Here a few answers to the most commonly asked questions about Pook’s Pantry veggie cakes. Can I freeze veggie cakes? You can absolutely freeze them. In fact, they freeze beautifully! The recipe does make a large batch, so freezing is a great idea. Can I bake veggie cakes? Yep! Bake them at 350°F / 177°C for 20 – 25 minutes.
Heat oven to 350*F. Grease a 10-12″ spring form baking pan. In a large bowl, combine the cake mix, sour cream, eggs, and oil; beat with an electric mixer on medium speed until batter is thick and well blended. Spread 1/2 the batter into the prepared pan.
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