Friday, November 6, 2015

Egg-free Chocolate Cake with Chocolate Mocha Frosting

Not that I have anything against eggs, but here's a recipe I found hiding in my recipe binder, and it was super easy, so I made it.  I don't usually post recipes here, but what the heck, right?  Enjoy!

Egg-free Chocolate Cake

2 cups sugar
2 cups flour
½ t salt
2 t baking soda
½ c baker’s cocoa powder
2 c water
1 c vegetable oil
2 T white vinegar
2 t vanilla

Preheat oven to 350F. In a large bowl, sift together dry ingredients (including sugar) until well combined.  Add remaining wet ingredients.  Beat until smooth by hand.  Pour into ungreased 9x13” cake pan.  Bake for 40 minutes or until toothpick comes out clean.  Cool and frost with below recipe.

Chocolate Mocha Frosting

6 T margarine (melted)
¾ c baker’s cocoa powder
1/3 + 1/6 c milk
2 t vanilla
4 ¾ - 5 ½ c confectioner’s sugar
1-2 T cappuccino mix to taste

In a large bowl, beat together margarine and cocoa powder until combined. Add milk and vanilla.  Beat until smooth (or as smooth as you can get it.)  Add confectioner’s sugar one ½ cup at a time and beat until smooth before adding next ½ cup.  Continue to add in sugar until you reach the desired consistency.  At about halfway through the sugar, add in the cappuccino powder with the powdered sugar.  Start checking consistency at 4 ¾ cups. I reached my desired thickness at 5 ½ cups.  Too thin, add more sugar.  Too thick, splash in a little more milk. Spread on above cake as evenly as possible.  Will be a thick layer of frosting.
To achieve 1/6 cup, fill the third cup measure to about half.