I just made this for my birthday. Yum! The cake just melts in your mouth. Total fat is around 25% for the cake and 15% for the frosting. The cake recipe is adapted from a clipping I have -- it is from a cake flour box, Softasilk I think. The frosting recipe has no source, just the same general ingredients I always throw together.
Chocolate Velvet Cake
2 cups sugar
8 T (1 stick) soy margarine, softened
2 t vanilla
4 egg whites
2.5 oz container prune baby food (Gerber)
2 1/2 cups cake flour
1 cup cocoa powder
2 t baking soda
1/2 t salt
2 T vinegar
approx 2 1/8 cups soy milk (plain or vanilla)
Preheat oven to 350. Spray 3 round 9" pans with a very generous coating of cooking spray.
in a 4-cup measure, put 2 T vinegar. Add enough soy milk to equal 2 1/4 C total. Stir briskly and set aside.
Mix sugar and margarine until crumbly. Add baby food and vanilla extract; mix well. Beat with an electric mixer on medium speed until it looks lovely and mousse-like and edible (although at this point you would gag if you tasted it). This is about TEN MINUTES -- this is best with a stand mixer. Add eggs, two egg whites at a time, and beat for 2 minutes after each addition.
Mix cake flour, cocoa, soda, and salt together (if you have a stand mixer you can do this while you're waiting for the sugar/margarine/etc. mixture to beat). Add 1/3 of this mixture to sugar/margarine/etc. mixture, then 1/3 of the faux buttermilk, then back to 1/3 of the flour mixture, etc. etc. until everything is added. Beat one minute longer. Divide between pans.
Bake 20-25 minutes or until toothpick inserted into center comes out almost clean. DO NOT OVERBAKE or you will end up with Dry Chocolate Sponge Cake instead.
Cool 5-10 minutes in pans and then remove from pans and cool on wire rack. Cool completely. Fill layers and frost cake with chocolate frosting.
Soft Chocolate Frosting
2 T soy margarine, softened
2 T vanilla
6 T cocoa powder - SIFTED
2-4 T soy milk
3 1/4 C confectioners' sugar - SIFTED
IMPORTANT!!!! USE AN ELECTRIC MIXER and SIFT where indicated. If you get lazy and don't do so, you will instead have Lumpy Hard Chocolate Frosting.
Mix margarine with cocoa powder. Add vanilla, mix well. Add 1 T of soy milk, mix well. Gradually add sugar 1/2 C at a time. If frosting gets too stiff, add milk, 1 T at a time.
Makes enough to fill and frost tops and sides of a two-layer cake, or to fill and frost top of a three-layer cake. This is very sweet, rich frosting -- a little goes a long way. If you're better at frosting than I am, you could probably stretch this to cover the sides of a three-layer cake as well -- but I don't like frosting on the sides anyway.
I made a two-layer cake and cut up the third layer and tossed in the freezer for later on.
Because this has soy milk, STORE CAKE IN REFRIGERATOR. If you don't, it goes bad very quickly. I have also found that if I add too much soy milk to the frosting, it "weeps" into the cake -- so add as little milk as possible.
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jen
"It's one of the most serious things that can possibly happen to one in a battle -- to get one's head cut off." -- LC
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Chocolate velvet cake with creamy chocolate frosting
