How to make it

  • Lightly oil a 9x13-inch pan and set aside.
  • Using an electric mixer or in a large bowl with a hand held mixer, place the sugar and Spectrum Spread, and cream together until light and fluffy.
  • In another bowl, sift together the flour, baking powder and salt.
  • Add dry ingredients into the creamed mixture, alternating with the soy milk, and continuing to beat the mixture well between each addition.
  • Add the vanilla and almond extract and beat the mixture an additional 2 minutes at medium speed.
  • Pour the batter into the prepared pan.
  • Bake at 350 degrees for 30 minutes or until an inserted toothpick comes out clean.
  • Serve plain or frost with and frosting choice. (I wait until it is cooled and slice the cake in half, then add a layer of blueberries before I frost it)
  • *Note: For a marble variation, reserve 3/4 cups of the batter and add an additional 1/3 cups unbleached sugar, 1/4 cups Spectrum Spread, and 1/4 cups cocoa. Pour the vanilla batter into the prepared pan. Drop the chocolate batter by spoonfuls on top of the vanilla batter, and use a knife to make a swirl pattern.

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