This was SR's birthday dinner pick: make-your-own-burritos and homemade fries.
Happy Birthday, SR and JK!
Devil's Food Cake with Super Sweet Cream Cheese Frosting
3 squares Baker's Unsweetened Chocolate
2 and 1/2 cups cake flour
1 and 3/4 cups vegan sugar
1 and 3/4 tsp. baking soda
1 tsp. salt
2/3 cup shortening
1 and 1/3 cups soy milk
1 tsp. vanilla
1 Tbs. Egg Replacer
4 Tbs. water
1 - 8 oz. pkg. of Tofutti Better Than Cream Cheese, room temperature
1 Tbs. soy milk
1 tsp. vanilla
1 pinch of salt
5 and 1/2 cups powdered sugar
For the cake: Heat oven to 350 degrees. Spray two round cake pans with Pam. Put about a tablespoon or so of regular flour in each pan and shake it around, coating the pan. Shake off the excess flour, and set pans aside. Melt the chocolate squares in a small bowl in the microwave, stirring every twenty seconds or so. Set aside to cool. In a large bowl, whisk together the dry ingredients: cake flour through salt. Add the remaining ingredients to the flour mixture and beat for three to five minutes, slowly working your way to the highest speed. The end result will look amazingly like frosting and taste unbelievable. GR asked, "Why does this taste so good?!" Spread half in each cake pan and bake for 30 minutes, or until a toothpick comes out clean. Cool on cooling racks.
For the frosting: In a medium bowl on slow speed beat the all the ingredients except the powdered sugar. Add the sugar a cup at a time, finishing with the half cup, and continue beating at medium low speed. Beat for at least two minutes; my beaters get a little overworked with this thick frosting, but if yours can do it okay, go for it. This makes ample frosting to frost a two-layer cake. Make sure you put a nice, thick layer of frosting in the middle. Sprinkle the top liberally with chocolate sprinkles!
This is a yummy, moist cake that feeds five hungry vegans for a couple of days.