| Yield | |
|---|---|
| Source | http://kulturblog.com/2009/02/09/recipe-abuelita-chocolate-loaf-cake/ |
| Prep time | 2 hours |
| Yield | |
|---|---|
| Source | http://kulturblog.com/2009/02/09/recipe-abuelita-chocolate-loaf-cake/ |
| Prep time | 2 hours |
| 1 | Cup | Butter (softened) |
| 1 1⁄2 | Cup | Brown Sugar |
| 2 | Eggs (beaten) | |
| 1 | Teaspoon | Vanilla Extract |
| 1 1⁄2 | Abuelita Tablets | |
| 1 1⁄3 | Cup | Flour |
| 1 | Teaspoon | Baking Soda |
| 1 | Cup | Hot Water (plus 2 tablespoons) |
1.Preheat oven at 375 degrees.
2.Cream the butter and sugar, then add eggs and vanilla. Melt the Abuelita in the microwave. (It doesn’t melt liquid like chocolate, but is sort of a grainy texture.) Blend the Abuelita with the other ingredients.
3.Sift flour and baking soda. Alternate small portions of hot water with flour and mix until everything is evenly blended. The batter will be runny.
4.Pour into a loaf pan that has been sprayed with vegetable spray and bake at 375 degrees for 30 minutes, then reduce oven to 325 degrees and bake for another 20 minutes.
*Note: Don’t bother doing the toothpick test with this cake. It’s meant to be kind of damp. If it’s still runny on top, you might stick it in the oven a little while longer, but don’t overcook it. Better to undercook it a bit than overcook.