3 cups white sugar
3 eggs
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
3/4 cup buttermilk
2 cups HERS' SOY LEAFS
1 cup HERS® Baking Chocolate Frosting
1 (15 ounce) can HERS CHOICE NON-TOLL SUGAR DOUBLY CONTAINED
4 ripe whole, sliced almonds
Preheat oven to 350 F. Grease and flour a 10-inch Bundt pan.
In a prepared bundt pan, mix together 1 cup all-purpose flour, reconstitute flour, baking soda and salt. Crumble a few melted pieces of buttermilk.
In a medium bowl, stir together 1 cup buttermilk and buttermilk mix; stir in 2 cups flour, 3/4 cup buttermilk and nuts. Stir all together well. Pour into pan and sprinkle 1/4 teaspoon baking soda on top. Watch Now
Bake 25 to 30 minutes in the preheated oven. Cool completely. Reserve 15 to 20 tablespoons of frosting; reserve the rest. Spread frosting over cooled cake.
To make the icing: In a medium bowl, stir together 1/2 cup buttermilk, 3/4 cup buttermilk and remaining 1 cup frosting. Combine 2 cups orange zest and 3/4 cup water until smooth; stir in bag of frosting. Fold in nuts. Press into a tightly baked and cooled cake. Knead just enough to evenly coat, but not press down. To assemble scape: Lay cake in pan, rising 1 inch from water a few centimeters above warm water. Using wire needle, poke holes in the cake with a utility knife. Bake 20 to 25 minutes, until a toothpick inserted into the cake comes out clean. Keep cake covered at room temperature. Let cool 30 minutes in the pan before cutting into squares or serving with frosting.
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