A Deviously Huge Devil's Food Cake

Yesterday, I made six loaves of bread, two batches of corn muffins, and a very big cake. I started before church, and when I came back, I didn't take off my apron until 7pm. I was tired, but I felt very productive and happy. I hadn't planned on making a cake, but I really wanted something sweet, so I started looking around my cupboards for ideas. I adapted recipes for the cake and frosting and ended up with a moist, delectable devil's food cake that SR says was good enough for angels. I decided to use my biggest springform pan, three inches high and nearly eleven inches across, for a super-sized cake. The end result filled the pan and rose even higher! I'll post about the muffins next, but for now, here's a look at our Deviously Huge Devil's Food Cake!

A Deviously Huge Devil's Food Cake on a platter, not a plate!

A moist, delicious slice of said cake - mmm!

A Deviously Huge Devil's Food Cake

Ingredients:

Cake:

2 cups vegan sugar
1 cup vegan margarine, softened
1 tsp. vanilla extract
1 Tbs. EnerG Egg Replacer
4 Tbs. water
2 and 1/2 cups cake flour
1 cup cocoa
2 tsp. baking soda
1/2 tsp. salt
2 and 1/4 cups soy milk
2 Tbs. lemon juice

Frosting:

6 Tbs. vegan margarine, softened
2 and 2/3 cups powdered sugar
1/2 cup cocoa
1/3 cup soy milk
1/2 tsp. vanilla

Directions:

For the cake: Preheat oven to 350 degrees. Lightly grease a large springform pan (about 11 inches) or a large cake pan. You can use either a spray or a napkin with margarine on the end. Cream together the sugar, margarine and vanilla together in a large bowl on medium speed. Add the Egg Replacer and the water, and beat until mixed in. In a separate bowl, whisk together the flour, cocoa, baking soda and salt. In a small bowl, whisk together the soy milk and lemon juice, and let sit for a minute to ferment. Alternate beating in the dry ingredients and the soy milk mixture into the sugared mixture on medium speed. Beat until thoroughly mixed and pour into prepared pan. Bake for one hour. Check with toothpick or skewer to make sure cake is cooked all the way through. Set pan on cooling rack for fifteen minutes, then carefully remove sides of springform pan from cake. Peel bottom of pan off of the bottom of the cake. Let cake finish cooling on rack.

For the frosting: Set cake on serving platter. In large bowl, beat margarine. In a separate bowl, whisk sugar and cocoa together. Alternate beating in sugared mixture and soy milk with the margarine. Start off on slow speed and work way up to medium. When completely mixed, add the vanilla, and beat for one minute longer. Spread on cake. Feeds five hungry vegan for a few days. Delicious and moist!