| Butter for coating pans |
1/6 butter |
$3.99 per 16 ounces
|
$0.01 |
| 2 c. sugar |
1/3 cup |
$1.44 per pound
|
$0.21 |
| 1 3/4 c. cake flour |
1/4 cup |
$4.65 per 2 pounds
|
$0.20 |
| 2 Tbsp. cornstarch |
1 teaspoon |
$2.89 per 16 ounces
|
$0.02 |
| 1 tsp baking soda |
1/6 teaspoon |
$2.59 per 10 ounces
|
$0.01 |
| 3/4 tsp salt |
1/8 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 2/3 c. unsweetened cocoa (preferably Dutch process) |
1 tablespoon |
$7.29 per 10 ounces
|
$0.23 |
| 1 tsp instant coffee |
1/6 teaspoon |
$11.39 per 12 ounces
|
$0.03 |
| 3/4 c. boiling water |
2 tablespoons |
n/a
|
|
| 1/2 c. lowfat sour cream |
1 tablespoon |
$2.65 per 16 ounces
|
$0.11 |
| 1 tsp vanilla extract |
1/6 teaspoon |
$8.00 per 8 fluid ounces
|
$0.03 |
| 4 lrg egg whites room temperature (you may want to save yolks to use in the frosting) |
2/3 egg whites |
$2.59 per 12 items
|
$0.14 |
| 14 Tbsp. unsalted butter - (1 3/4 sticks) melted, but not warm |
2 tablespoons |
$3.99 per 16 ounces
|
$0.29 |
| 1/2 c. egg substitute (or possibly 4 egg yolks [left over from cake], with sufficient lowfat milk added to equal 1/2 c., plus additional lowfat milk, if necessary) |
1 tablespoon |
$5.39 per 32 ounces
|
$0.12 |
| 1/2 c. unsweetened cocoa |
1 tablespoon |
$7.29 per 10 ounces
|
$0.17 |
| 1/2 tsp instant coffee |
0.08 teaspoon |
$11.39 per 12 ounces
|
$0.01 |
| 1 tsp vanilla extract |
1/6 teaspoon |
$8.00 per 8 fluid ounces
|
$0.03 |
| 1/4 tsp salt |
0.04 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 8 Tbsp. unsalted butter - (1 stick) room temperature |
1 tablespoon |
$3.99 per 16 ounces
|
$0.17 |
| 4 ounce unsweetened chocolate melted |
2/3 oz |
$3.49 per 11 1/2 ounces
|
$0.20 |
| 3 c. confectioners' sugar (sifted if it contains hard lumps) |
1/2 cup |
$2.59 per 2 pounds
|
$0.14 |
| 4 tsp light corn syrup |
2/3 teaspoon |
$3.99 per 16 fluid ounces
|
$0.03 |
| Total per Serving |
$2.16 |
| Total Recipe |
$12.97 |
Suggestions?