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Natural cocoa for American-style baking — brownies, chocolate cake
Aluminum-free baking powder — no metallic taste in baked goods
Alkalized cocoa — darker color, smoother flavor for European-style baking
Powdered cream for shelf-stable cooking — sauces, baking, camping
Intense raspberry flavor and color — buttercream, macarons, chocolate
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Natural cocoa for American-style baking — brownies, chocolate cake
Aluminum-free baking powder — no metallic taste in baked goods
Alkalized cocoa — darker color, smoother flavor for European-style baking
Powdered cream for shelf-stable cooking — sauces, baking, camping
Intense raspberry flavor and color — buttercream, macarons, chocolate
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preheat oven to 350 degrees and grease an 8x8 pan. sift together flour, baking powder, salt, 1 1/2 tbsp cocoa, 3/4 c sugar. mix into dry mixture, milk, vanilla, melted margarine and nuts. pour into prepared pan. mix 1 c sugar, 3 tbsp cocoa and 1 c boiling water. pour over the top of the cake. bake for about 35 minutes. test for doneness by pressing top of cake with your finger to get a "bounce". cool completely before cutting. my grandma always served it with a little cream poured over the top or with a scoop of vanilla ice cream.