Mmmm....cake!

The day before Collin's birthday party, Ethan helped me make his brother's cake. I make a big mess when I bake, luckily I don't do it often.



Collin seems to have an issue with dairy, eggs, and soy, so we had to find a good recipe. Betty Crocker has one called "Chocolate Snack Cake" that dates back to the Depression when such staples were harder to come by. It is really yummy and fits the bill. I usually double it and serve with a vegan (only because it is safe for Collin) chocolate icing, but this time I had to find a mock buttercream frosting recipe.

Chocolate Snack Cake

1 1/2 cup all-purpose flour
1 cup sugar
1/4 cup baking cocoa
1 tsp baking soda
1/2 tsp salt
1/3 cup vegetable oil
1 tsp white vinegar
1/2 tsp vanilla
1 cup cold water

1) Preheat oven to 350. Grease bottom and sides of 9-in round or 8x8 pan, lightly flour.
2) Mix dry ingredients together in medium bowl. Mix wet ingredients together in smaller bowl. Vigorously stir wet ingredients into dry ingredients until well blended. Immediately pour into pan.
3) Bake 30-35 minutes or until toothpick comes out clean.

Vegan Chocolate Icing
2 tbsp cocoa
2 tbsp water
1 tbsp oil
1 tbsp corn syrup
1 cup powdered sugar

1) Warm all but sugar in a saucepan over low heat. When mixture begins to bubble, remove from heat and add sugar.
*I think it needs a little more chocolate so I add a little more cocoa and powdered sugar.

Mock Buttercream Frosting
1 cup shortening (can use half shortening, 1/2 margarine)
3 1/2 cups sifted powdered sugar
1 1/2 tsp vanilla
1/4 cup milk alternative (soy, rice, almond, etc)

1) Beat shortening until fluffy. Add sugar and beat 3 minutes. Add vanilla and milk and beat for 5-7 more minutes.