Pichi-Pichi is steamed, while tonight’s recipe for cassavacake is oven-baked. Tonight, I’m going to share with you another cassavarecipe in case you have any leftovers that you didn’t get around to using for your pichi-pichi
Mix together all the cassava ingredients except the topping. Pour the topping onto the cake and bake for another 15 minutes or until golden brown. Let the CassavaCake cool down for about 30 minutes or longer before slicing and serving. 2 pounds Cassava root, grated
*Chocolate cakerecipe adapted from Food Network Kitchen's "Basic Chocolate Cake" recipe. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe
Caty's Corner | Recipes for poor college kids, single gals, and aspiring chefs alike!