Dairy-Free Dessert Time!

I have been going non-stop lately with life. But, I managed to set my VCR to record my favorite Food Network shows. Imagine my surprise that last week was cake week. An entire week dedicated to cakes! So, not to be outdone, I thought it nice to do a cake recipe here on RKC. But, what cake to do? It’s thn that I realized that every mom is asked to make cakes for dinners, meetings, youth organizations, or trats at temple. So, why not offer a way to make chocolate cake? And just not ANY chocolate cahe, but a Dairy-Free Chocolate Sheet Cake? Why, I think my readers would like that VERY much!

We want to begin by combining 1/2 Cup Shortening, 1 stick Dairy-Free Margarine, 4 Teaspoons Cocoa Powder, and 1 Cup Water in a pot over medium heat. Stir constantly until it JUST reaches a boil, then turn off the heat. Pouring the mix into a mixer, we want to sift in 2 Cups Cake Flour and 2 Cups Powdered Sugar. Next we want to blend in 2 Eggs, 1 Teaspoon Baking Soda, 1 Teaspoon Cinamon, and 1 Teaspoon Vanilla. The final ingredient is to mix 2 Tablespoons White Vinegar to 1/2 Cup Soy Milk before addidng it to the mixing cake batter.

Once combinded fully, taking time to scrape the sides to get every drop, we want to preheat your oven to 400 Degrees F. As the oven preheats, lightly flour your sheet cake pan before pouring the batter into the dish. Immediatly toss it into the oven and bake for 10 minutes. Yes, I know, but because it’s such a large but flat cake, you really don’t need much more time in the oven. Plus, figure in carry-over baking! While this bakes, this gives us JUST enough time to also make up some Dairy-Free Frosting. Melt 1 Stick Dairy-Free Margarine with 4 Tablespoons Cocoa Powder in the microwave for about 2 minutes in a microwave-safe bowl. Once melted, stir in 6 Tablespoons Soy Milk and 1 Teaspoon Vanilla. Finally, sift in 1 Standard Box of Powdered Sugar as you blend the frosting. As it starts to thicken up, the cake should be ready to pull out. Remove the cake from the frosting and IMMEDIATLY frost the cake. I know, I know! But Steven! Frosting a hot cake!? Trust me. As the cake finishes cooling, it’ll fuse the frosting to the cake better. Additionally, the frosting, when the cake cools, will seem smoother and thicker, having been cooked slightly from the heat of the cake.

All together, this sheet cake with frosting should only take you about 20 minutes to whip out. Just the thing when you hear you have an hour until unexpected friends or family are invading your house for some event! Anyhow, I hope you enjoyed this recipe, and until next time… Shalom, and Good Cooking!

April 30, 2007. dessert, recipes. 3 comments.

Passover Food Find!

Between Passover & a wedding last week, I was very busy! But, between all that, my creative foodie mind still manages to plot. So, in playing around with latkes, I decided to make up something for Passover to help cover for the lack of bagels in the morning. To do this, I took a page from an earlier article and made Latke Bagels (But not Really)!

We begin by shredding 1 Medium-sized Sweet Potato and blending with 1 egg & 1/4 onion, diced. Mix together briskly, and then shape into 4 pancakes about 3 in. in diameter. In a small pan, pan-fry the latkes in 2-3 Tablespoons Olive Oil for about 4 minutes on one side, then flip and cook for another 3-4 minutes until golden and crispy on each side. After draining the grease off the latkes, smear the top with cream cheese before topping finally with Lox. Simple, sweet, and to the point!

I’ve actually made these all Passover this year, and they are REALLY good! In closing, I also wanted to share the Monty Python Haggadah! Tres funny! Anyhow, here’s hoping Passover goes well for all! And remember, it’s nearly over! So, until next time, Shalom and Good Cooking!

April 9, 2007. breakfast, Personal, recipes. Leave a comment.