 Aug. 9, 2010 – This recipe was submitted by Dave Wright,
technical baker with Margarine Golden Gate/Michca Inc. in Oakville,
Ont. For more information about their products and services, call
905-829-2942.
Ingredients:
Yellow sugar - 735 g
Dark cocoa - 122.5 g
Light cocoa - 122.5 g
New Golden Gate NH Liquid Margarine - 770 g
Corn syrup - 525 g
All-purpose flour - 350 g
Pastry flour - 175 g
Baking powder - 5 g
Whole eggs - 350 g
Vanilla flavour
Method:
Blend the sugar, both cocoas, liquid margarine, and corn syrup together in mixer on low speed.
Add eggs and vanilla flavour to the blend. Sift flours and baking powder together and add to mixture.
Scrape bowl and mix until batter is smooth.
Chocolate chunks, marshmallows or walnuts may be added.
For best result, pour 450 g of batter in an eight-inch round pan and bake in a convection oven at 320 F.
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