Powdered Sugar Question 9/21

[Guest guest]

I am wondering why we are using powdered sugar in the

frosting recipes, but do not use white sugar in the rest of

the cooking that we do. Can someone explain this to me.

Elite in Idaho, USA thank you

 

 

 

Good Friend [bmlehman]

Friday, September 21, 2001 8:55 AM

 

Chocolate Cake

 

Here's my version of the chocolate cake that was previously

posted. I made it today and it turned out delicious!!!!!

 

CHOCOLATE CAKE

 

2 cups brown rice flour

1/2 cup potato starch

1/2 cup tapioca starch

1 tsp. xanthan gum

2 cups sugar (Florida Crystals)

1/2 cup cocoa

2 tsp. baking soda

1 Tbsp. powdered egg replacer (Ener-G)

2 tsp. vinegar

2 tsp. vanilla

1 cup oil

2 cups water

 

Mix dry ingredients together until well blended. In another

container, mix liquid ingredients. Add all at once to dry

ingredients and blend until creamy. Pour immediately into

two prepared cake pans (I used non-stick spray and cocoa

powder to prepare pans). Bake for 20 - 25 minutes at 350

degrees. Test for doneness and remove when a toothpick

comes out clean from the cake center. Cool on racks.

 

Frosting:

 

1 cup margarine

1/2 cup cocoa powder

1/2 tsp. vanilla

2 cups powdered sugar

 

Enjoy! This cake turned out fluffy and tender. Delicious!