Chocolate cake to live for with ultimate chocolate icing

16 Servings

Ingredients

QuantityIngredient
1cupWhole wheat pastry flour
1cupUnbleached white flour
2teaspoonsBaking powder
2teaspoonsBaking soda
1teaspoonSea salt
½teaspoonCinnamon
½cupUnsweetened dutch cocoa powder; plus
2tablespoonsUnsweetened dutch cocoa powder
½cupMaple sugar; or evaporated sugar cane juice
1cupVanilla soy milk
1cupWater
½cupCanola oil
1cupMaple syrup
2teaspoonsApple cider vinegar
1tablespoonVanilla extract
½teaspoonAlmond extract
¾cupUnsweetened dutch cocoa powder
½cupMaple sugar
¼teaspoonSea salt
½canBoiling water
1tablespoonVanilla extract
2tablespoonsKudzu; dissolved in
3tablespoonsWater
Or 2 tsp arrowroot with 2 tbsp water

Directions

ULTIMATE CHOCOLATE ICING

Line two oiled 9-inch round cake pans with parchment paper.

Sift the dry ingredients into a large bowl. Whisk to mix.

Mix the wet ingredients with a wire whisk until foamy.

Pour liquid ingredients in to dry ingredients and mix gently but thoroughly until batter is smooth. This is a VERY THIN batter. Pour batter into pans, dividing evenly. Bake on center rack of preheated oven 25-30 minutes or until center of cake springs back when lightly touched.

Cool cake layers in pans for 10 inutes, then turn layers out of pans onto cooling racks. Wrap the layers tightly in plastic wrap and refrigerate before assembling the cake.

Per serving: 227 Calories; 8g Fat (30% calories from fat); 4g Protein; 39g Carbohydrate; 0mg Cholesterol; 360mg Sodium Food Exchanges: 1 Starch/Bread; 1½ Fat; 1 ½ Other Carbohydrates Recipe by: Fran Costigan, For Goodness Cakes Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Oct 15, 1998, converted by MM_Buster v2.0l.