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Debbie Sharp Loeb, teacher by training but full-time mom to a disabled son, craftsperson, bead artist, great cook, creative homemaker & terrific spotter of cool new products for everything under the sun, presents Hodgepodge: recipes, household hints, stories about children, friends & relatives, cool stuff, music, & much more.

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Tuesday, April 19, 2005

A-Pass-Along (All Purpose Cake)

The following is from a reader, Sue Doohan.

We grow most of our food and make everything from scratch. This recipe has been a real time saver.


In mixer bowl beat on low:
1 1/2 cups sugar
2 eggs + 1 egg white
5 tbsp. olive oil (or whatever shortening suits you)

Mix in 1 cup yogurt ( plain or vanilla works best)

In another bowl sift together:
2 1/4 cups flour ( I use seven-grain flour)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
Whatever spices seem compatible to the flavor you choose for your cake.

Mix sifted ingredient combo into batter.

Lower speed and stir in two cups of whatever you've got to create the flavor (now's the time to add in vanilla if you used plain yogurt). We've used all kinds of chopped or pureed fruit, nuts, raisins, shredded zucchini or other squash, sliced bananas, chocolate chips ... our favorite is 1 cup white chocolate chips and 1 cup grated parsnips (don't knock till you've tried it!).

Bake at 350 (I've used bundt, tube, or loaf pans) for about 45 minutes. Cool 15 minutes, invert, remove from pan when cooled completely.

I haven't made chocolate cake this way. Our favorite for chocolate cake is a sourdough recipe. WARNING: the flavors of chocolate chips and pasnips do not make an appealing combination.

I often make triple batches because the cake freezes well.

Sue Doohan


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