2 cups sugar
2-1/4 cups Daisy Whole Wheat
Flour or White Pastry Flour
3/4 cup cocoa
2 eggs
2 tsp baking soda
1 tsp baking powder
1 tsp vanilla
1/2 cup oil
1 cup coffee (liquid)

Stir in at end: 1 cup cold milk

Bake in a 13”x9” pan at 350°F
for 35-40 min.

Caramel Icing
1 cup brown sugar
5 Tbsp butter
1/4 tsp salt

Boil these three ingredients,
then add 1/4 cup milk and cook
an additional 3 min. Cool, then
add 1-1/2 cup 10x sugar, +/- for
consistency.

Recipe submitted by third
generation baker, Charyl Dommel
who says “Grandma always topped
this cake with caramel icing.”

Tips for success when making
a cake with Daisy Pastry Flour:
For a tender product, weigh (rather
than using cupsful), then sift and
mix and sift again.

Charyl Dommel’s family comes
from Lititz, PA, a Moravian
community. Their recipes date
as far back as the beginning
of Daisy Flour in the late 19th
century. Most families in Lititz
bought all their dry goods at
Bomberger’s general store in
Elm, PA.


 

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Daisy Flours are milled by McGeary Organics
Lancaster, Pennsylvania 800-624-3279