Chocolate Friday

This weeks recipe came in my mailbox!  I get a spice catalog that always has the best sounding recipes in it… makes my mouth water reading the catalog!  It comes from a store called Penzeys.  I shared the catalog with my Mom and we discussed some of the recipes.  She decided to “whip” this one up for all of us to try.  Gotta love her!

The cake is eggless {hence the name “vegan cake”} which makes it extremely dense.  The icing is like a layer of fudge rolled on top…. which I could eat right out of the bowl, I am sure.  Pair the two together and you have a delicious cake to share with your friends and family.  Serve small pieces though – it is rich!

Vegan Chocolate Cake

  • 3 cups flour
  • 2 cups sugar
  • 2 tsp salt
  • 2 tsp baking soda
  • 6 Tablespoons cocoa powder
  • 2/3 cup vegetable oil
  • 2 Tablespoons vinegar
  • 2 teaspoons vanilla extract
  • 2 cups water

Preheat oven to 350.  Grease and flour 9×13 pan.  In a mixing bowl, sift together flour, sugar, salt, baking soda and cocoa.  In a second bowl, combine the oil, vinegar, vanilla and water.  Gradually add the dry ingredients to the wet and mix well.  Pour into the pan and bake until cake is firm in the center and begins to pull away from the pan, about 35-40 minutes

Icing:

  • 4 Tablespoons oil
  • 4 Tablespoons water
  • 6 Tablespoons sifted cocoa powder
  • 2 cups sifted powdered sugar

Using a double broiler or a metal bowl placed over a pot of boiling water, heat the water and oil to boiling {it will not come to a rolling boil, but bubbles will appear}.  You may also use a heavy bottomed, medium saucepan, in which the mixture will come to a rolling boil.  Remove from heat.  Blend in the cocoa and sugar.  Beat until smooth.  Pour over the cake, spreading the icing to the edges, and let it cool.  The frosting may stick to the knife with cutting the cake, so dip the knife in warm water and wipe clean after each cut.