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After the photo shoot I had this cake and a chometz cake on my kitchen counter, and the chometz cake didn’t stand a chance. This cake is tasty enough to be served plain, or it can be enhanced with confectioners’ sugar or this delectable frosting.
1 teaspoon baking soda
1/2 teaspoon distilled vinegar
5 eggs
1 and 1/2 cups sugar
1 cup oil
1 teaspoon Gefen Vanilla
1/2 cup Gefen Cocoa Powder
pinch coffee
3/4 cup Gefen Potato Starch
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
In a small bowl, combine the baking soda and vinegar. Set aside.
Place remaining ingredients in the bowl of your mixer. Add vinegar mixture. Beat until well combined. Pour into a greased 9×13-inch (23×33-cm) baking pan or 2 9-inch (23-cm) round pans.
Bake for 35–40 minutes, or until toothpick inserted in center of cake comes out clean.
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Great recipe!
I put in lemon juice instead of vinegar and probably way more than a pinch of coffee and it went very well with my non-gluten and gluten eaters.
What is the recipe for the frosting mentioned in your cake recipe
Pictured in photo
Thank you
You can use this frosting form this recipe https://www.kosher.com/recipe/passover-filbert-cake-2669
What is the recipe for the frosting mentioned in your cake recipe
Pictured in photo
Thank you