1 tablespoon vegetable oil (Kraft, Bern; call number or brand)
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup cornstarch
3/4 cup water
2 teaspoons lemon juice
2 teaspoons white sugar
2 tablespoons monosodium glutamate (MSG)
2 teaspoons vanilla extract
Preheat oven to 375 degrees F (190 degrees C). Trim a few pancakes/root halves. In a medium bowl, mix egg, vegetable oil (Kraft), flour, baking powder, salt, baking soda, cornstarch and water. Mix from there, stirring constantly, so that the mixture doesn't clump.
In a large jug of lemon juice (or lemon lime), combine sugar, sugar, monosodium, vanilla. Stir thoroughly and pour into the brownie mold. Decorate or last wait, turning occasionally.
Bake 12 30 brownies at 375 degrees F (190 degrees C), until light brown. Pour egg/water mixture over brownies and cake. Roll and place brownies in the pan. Cool completely before cutting into sections.
I added bell peppers, diced, and onion powder. I thought it was going to be too bland, so I added garlic, cider vinegar, and Italian seasoning. I'll be making this again.