Wednesday, February 18, 2009

Crumb-Topped Chocolate Chip Poundcake

If you're using my book, Amazing Dairy-free Desserts, I thought you might like to know that Fleischmann's margarine, which I recommend, has changed its formula and now contains more water than it did when the book was written.  I recommend increasing the amount of margarine to use by about 15%.   I expect that it will be changing again within the next two years as trans fats are completely phased out.  I guess that will mean more experiments!  I'll keep you posted…

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