Alkaline Water Works for You!

This will allow the cake to rise evenly and flat so it does not develop a rounded top and is less likely to crack.  Pre heat oven to 375° or 400° F

• Line any non silicon pans with buttered or oiled parchment paper liners both sides and bottom.  Helpful to have a collar 1 inch above pan as well. 
• 1 bag = 96 gms ounces 3, ½ ounces of mix            
• 2 ounces of cocoa powder                                       
• Salt ½ teaspoon                                            Place the cake/muffin mix, Cocoa powder and                                                                        salt in a large dry ingredients bowl.                 
• Baking Powder Rumford Double acting  no aluminum 3 Tablespoons.  For a denser more brownie effect add 2 Tablespoons of Baking Powder instead of 3.  Place together in a second smaller bowl with the baking soda 

• 2 teaspoons Baking soda as per paragraph above place in teh smaller bowl with the Baking powder
• Butter sweet Kerry Gold or other good brand 6 ounces softened to room temperature.                                                                                                                                                 Place butter in a double boiler and add 4 ounces of German sweet chocolate and 4 ounces of bitter or semi sweet chocolate and melt on a gentle heat and blend till all of the chocolate is melted and incorporated into the butter.
• Add 2 to 3 depending on the flavour you want of real burbon Vanilla by incorporating it into the chocolate and butter blend.
• Place in a separate blwl 6 extra large or Jumbo eggs.  if you cant find that size use 7 mediun eggs instead.  I like to add an extra yolk for the fact content and richness.

Lemon Cake Prebiotic Fiber...Radatti Foods LLC.

In preparation for baking take Bake strips of the appropriate size and soak them in water. Squeeze excess water out but leave moist then wrap around the cake pan.
This will allow the cake to rise evenly and flat so it does not develop a rounded top and is less likely to crack.  Pre heat oven to 375° or 400° F
Line any non silicon pans with buttered or oiled parchment paper liners both sides and bottom.  Helpful to have a collar 1 inch above pan as well.

1 bag = 96 gms ounces 3, ½ ounces of mix & salt 1/2 teaspoon
In dry ingredients bowl


1) In separate small dry ingredients bowl add as last step before baking
Baking Powder Rumford Double acting  no aluminum 2 1/2 Tablespoons.
2 teaspoons of Baking soda 

2) In flavoring liquids bowl place
A good brand of Coconut oil in liquid form 7 ounces.

Coconut cake flavoring extract 2à3 tablespoons 

6 pastured organic eggs EX large

1/3 + 2 Tablespoons coconut water or coconut milk.

If you are not diabetic or sugar sensitive you may also add 2 tablespoons extra of cream of coconut or coconut creme. ***these products contain sugar.  This will intensify the coconut flavor.

shredded coconut 7 ounces

9 ounces of the sweetener or to taste.

Directions
In a large bowl place the cake mix then beat in the coconut oil until incorporated.  

Next add the eggs, and contents of the flavoring bowl mixture mix in increments, beat until incorporated.  

Next the large dry ingredients bowl contents (not the baking powder and baking soda). 

next Add the sweetener crystals to taste and then when blended 

add the Baking powder and baking soda combination.  

Mix thoroughly then pour into pan or pans and bake
Bake 40  minutes at 375° to 400° F for 6  to 9 inch cake pan. 
 
Makes 6 muffins or 1, 6” cake