- 1/2 cup shortening
- 1 cup sugar + 2 tbsp
- 2 eggs
- 1 1/2 cups corn mix
- 1 cup milk
- 1 tsp vanilla
- 1 cup carob powder
Cream shortening thoroughly. Add sugar gradually and cream together until light and fluffy. Add eggs one at a time beating well after each egg.
Add corn mix alternately with milk. Beat after each addition until smooth. Stir in vanilla and carob powder.
Pour batter into two 8-inch layer pans, which have been lined on bottoms with paper, or oil pans and dust with Corn Mix. This cake may also be baked in two 3-1/2 inch by 7 inch by 3 inch loaf pans. Bake for 30 to 40 minutes. Cupcakes may be made with 1/2 the batter. Bake cupcakes for 20 to 25 minutes.
This carob cake recipe is gluten-free, wheat-free and yeast-free.