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Chocolate Craving? Satisfaction Guaranteed.

June 6, 2010

Today it hit me.  A severe chocolate craving.  I’m copying (and renaming) a recipe I created for my old blog.  The second helping of cake is even better than the first, but I’m careful not to overdo it. The last time I made it, the cake only lasted two days between my husband (J.) and me.  A few friends made the recipe, so I know eggs and regular milk will work just fine.  Now time to finish my delicious piece!

A Chocolate Addicts Best Friend Cake
Serves 12

2 c. all-purpose flour
1/2 c. cocoa powder, unsweetened
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
2 1/2 tsp. cinnamon powder
1/2 tsp. clove powder
1/2 tsp salt
2 c. granulated sugar
1/2 c. canola oil
2 egg replacers (1 TBS powder/3 TBS water per recipe)
1 1/2 tsp. vanilla
1 c. soy milk
1 c. warm water

To Do:
1: Preheat the oven to 350° F and oil and flour two 9-inch round cake pans.
2: In a large bowl sift together flour, cocoa, baking powder, baking soda, cinnamon, clove and salt.
3: In a medium bowl mix together sugar, oil, egg replacers and vanilla. Combine with flour mixture and blend together.
4: Mix in the soy milk and then the water. The mixture will become quite runny, so don’t worry.
5: Equally distribute the batter among the two cake pans and bake for 30-35 minutes or until a toothpick comes out clean.

Chocolate Icing
4 TBS magarine (Smart Balance)
6 TBS water
1 c. chocolate chips or grated chocolate bar
1 c. powdered sugar

To Do:
Heat all ingredients together in a small or medium saucepan over low heat. When the ingredients have melted, frost the cake.  Add more chocolate and sugar until you reach the amount you need.

* This recipe also makes great cupcakes. Bake 20-25 minutes.

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