Ingredients
1/2 c. plus 2 Tbsp. shortening
1/2 c. plus 3 Tbsp. cocoa
2 Tbsp. water
2 c. sugar
3/4 Tbsp. vanilla
2 1/2 eggs
1 c. plus 6 Tbsp. flour
1 1/2 tsp. baking powder
Method
Sources
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Filipino chewy brown rice cake — topped with grated coconut
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Filipino chewy brown rice cake — topped with grated coconut
Achievable elevated desserts — laminated doughs, cakes, custards
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
Science-driven American baking — cookies, pies, cakes with precision
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Melt shortening. Add cocoa. Mix thoroughly and set aside. Beat eggs on high speed until foamy. Gradually add sugar and mix at medium speed. Blend in vanilla, water, cocoa and shortening mixture. Add dry ingredients and nuts. Mix thoroughly. Spread batter on lightly greased sheet pan. Bake at 350° for 30 to 35 minutes and cut while warm.