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!

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April 30, 2007. dessert, recipes.

3 Comments

  1. Alex replied:

    Hi

    Please consider writing news pieces or an op-ed for Jewrusalem: Israeli Uncensored News. We strive to present different views and opinions while rejecting political correctness. Ideally, we try to make the news “smart and funny.” Thus, your input is very welcome.

    Best,
    Alex
    http://www.jewrusalem.net/en

  2. Marci replied:

    Are you going to be doing blogathon 2007?
    I’m calculating my budget for this year and I want to make sure I include you.

  3. Chesch replied:

    Are you going to be making another posting anytime soon?

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