|
Lets say you want to make some chocolate cake from one of the popular mixes that come in a box but you don't have much of a craving for propylene glycol mono- and diesters of fats, polyglycerol esters of fatty acids, cellulose gum, mono-and diglycerides or xanthan gum. Well, if you're making cake from a box mix, that's probably what you'll be eating. Many of those additives are what give the cake you make with Duncan Hines cake mix its deluxe moistness. The good news is we can come very close to duplicating the store-bought cake mix with very simple dry ingredients and a little shortening. By combining the dry stuff, then thoroughly mixing in the shortening, you will have a mix that is shelf-stable until you add the same wet ingredients in the same amounts required by the real thing. Its a great way to make good, old-fashioned chocolate cake without the hard-to-pronounce additives. |
|
Facebook
Twitter
YouTube
