Sour Cream Carob Cake
|Butter||1⁄2 Cup (8 tbs)|
|Honey||1 Cup (16 tbs)|
|Basic carob syrup||3⁄4 Cup (12 tbs)|
|Whole wheat pastry flour||1 3⁄4 Cup (28 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Egg whites||3 , beaten stiff|
Preheat oven to 325° F., and grease 2 9-inch layer-cake pans.
In a medium-size bowl, cream butter until light and fluffy.
Add honey, then BASIC CAROB SYRUP.
Mix flour, salt, and soda together and add to creamed mixture.
Add sour cream and vanilla and beat until smooth.
Fold in egg whites.
Pour into prepared pans and bake in preheated oven for about 30 minutes.
Cool slightly, then remove from pans, and place on wire rack to cool completely.
Spread FRENCH COFFEE FROSTING between layers and on top and sides of cake.