(No one will believe this is Vegan) Chocolate Cake

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• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 1/4 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup veg. oil
• 1 teaspoon vanilla extract
• 1 teaspoon distilled white vinegar
• 1 cup water
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• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a bundt cake pan (or cake/loaf pan).
• Sift together flour, sugar, cocoa, baking soda and salt. 
• In a separate bowl, mix oil, vanilla, vinegar and water. 
• Pour into dry ingredients slowly and mix until smooth. Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 35-45 minutes. Cake is ready when toothpick inserted in center comes out clean. Remove from oven and allow to cool.

Chocolate Glaze

1/2 cup white sugar (I used organic evaporated cane juice crystals)

3 TBS. corn starch

2 TBS. unsweetened cocoa powder

1/4 tsp. salt

1/2 cup water

In a small saucepan mix together the sugar, cocoa powder, salt and corn starch.

Whisk in water. Slowly stir over medium heat until it boils. Turn off one minute after boiling, stir, and let cool. Pour over cake when ready.

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  shopping lis

Frangelico Frosted Chocolate Cake

3    Eggs

3/4  cup  White sugar

1/2  cup  unsalted butter

1  c  Light brown sugar

2 1/4  c  All-purpose flour

1/2  c  Unsweetened cocoa powder

1 1/2  tsp  Baking soda

1/2  c  Frangelico Liquor

3/4  c  Strong cold coffee

Frosting:

6  tablespoons  Butter

1  pound  Sifted powdered sugar

3  tablespoons  Unsweetened cocoa powder

3  tablespoons  Frangelico

2  tablespoons  Hot coffee, up to 3 T

Grease two 9" cake pans. Preheat oven to 350F. Separate eggs. Beat egg whites until frothy; then beat in sugar until stiff. Set aside. 

Cream butter and brown sugar until fluffy. Beat in yolks one at a time. 

Sift flour, cocoa, baking soda together. Add to creamed mixture alternately with coffee and Frangelico; blend well. Fold egg whites into batter. Pour into prepared pans. Bake 30-35 min. or until done. Cool 10 min. Invert on wire racks and remove pans. Cool before frosting. Top with toasted hazelnuts if desired.

FROSTING: Cream butter with sugar. Add remaining ingredients and beat until smooth.