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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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ORG 2/5/08. Ingredients:
1 1/2 cups all-purpose flour (can use a mix of wheat and white flours) |
1 cup granulated sugar |
1/4 cup cocoa powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/3 cup vegetable oil |
1 teaspoon vanilla extract |
1 teaspoon distilled white vinegar |
1 cup water |
4 ounces unsweetened chocolate or 4 ounces bittersweet chocolate, chopped |
3 cups confectioners' sugar |
1/2 cup margarine, room temperature |
2 -3 tablespoons soymilk, plus more, if needed |
1 teaspoon vanilla extract |
1/2 teaspoon salt |
Directions:
1. For the cake: Preheat oven to 350 degrees. Lightly grease one 9-inch cake pan or line a cupcake tin with cupcake liners.
2. Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Whisk together until smooth.
3. Pour into prepared pan and bake at 350 degrees for 45 minutes or until a tester inserted in the middle of the cake comes out clean. Remove from oven and allow to cool before frosting.
4. For the frosting: Heat chocolate in a double boiler until melted. Let cool to room temperature. In the bowl of an electric mixer fitted with the flat beater, combine the confectioners' sugar, margarine, milk, vanilla and salt, and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes, then reduce the speed to low. Add the chocolate and beat until combined, then increase the speed to medium and beat for 1 minute more. If the frosting is dry, add more milk, 1 teaspoon at a time, until it is creamy but still holds peaks.
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