| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Vegan | Veg03 | 16 | servings |
INGREDIENTS
| 1/4 | c | Unsweetened cocoa powder |
| 1 1/2 | c | Sugar |
| 1 | ts | Salt |
| 3 | ts | Baking powder |
| 1/2 | c | Canola oil |
| 1/2 | c | Water |
| 3/4 | c | Soy milk |
| 2 | oz | Firm tofu; mashed with a fork |
| 3 | c | Unbleached flour |
| 2 1/2 | c | Confectioner's sugar |
| 1/8 | c | Unsweetened cocoa powder |
| 1 | Stick soy margarine; softened |
INSTRUCTIONS
CAKE FROSTING CAKE: Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans. In large bowl of an electric miser, combine the cocoa powder, sugar, salt, and baking powder. Add oil, water, soy milk, and tofu and bet until mixture is creamy. Fold in flour. Pour batter into prepared pan and bake 30 minutes. Cool completely before frosting. FROSTING: In a medium bowl, combine the sugar, cocoa powder, and margarine. Mix until creamy. Frost cooled cake. NOTES: Makes 1 two-layer cake NOTES : This cake tastes just like "regular" chocolate cake. Recipe by: Cafe Sunflower, Atlanta, Georgia; Serving Size: 16 Converted by MM_Buster v2.0l.
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