Shannon’s Fantastic Chocolate Cake

Shannon Boyle

For the Cake…

½ c. unsweetened cocoa                                                1 c. granulated sugar

½ c. raw or granulated sugar                                          1 c. skim milk + 1 t. white vinegar

2 c.  whole wheat pastry flour or all purpose flour        1/3 c. Benecol margarine

1 t. baking soda                                                               2 t. vanilla extract

½ t. salt                                                                              2 ounces egg substitute (or 2 eggs)

½ cup soy milk( or skim milk)                                                               

 Preheat oven to 350˚

 Mix together flour, cocoa, baking soda, salt

In a separate bowl, mix Benecol, sugars, and vanilla.  Add egg and soy milk.

Add flour mixture to sugar mixture

Pour batter into 2 round pans coated with cooking spray and flour or cocoa.  Bake for 15-20 minutes, or until the center of the cake springs back when lightly touched.

Word to the wise:  Be sure to allow cake to completely cool in the pans before popping it out.

Now, For the Icing…

2 ripe avocadoes                                          1 T. vanilla extract

4 oz. unsweetened baker’s chocolate        3 T. cocoa

¼  c. Plain soy milk                                       1 ½ c. confectioner’s sugar

*3 T. Benecol                                                 ¼ c. flax seed (finely ground)

¾ c. raw sugar                                               4 T. corn starch (if needed for thickening)

Process the avocado in a food processor until smooth

Mix chocolate, soy milk and Benecol in a microwave safe container, heat in the microwave for 45 seconds and stir until uniform

Add raw sugar, vanilla, and cocoa to the chocolate mix

Add chocolate mix to avocado and beat in confectioner’s sugar, flax seed and corn starch (if needed for thickening).

Place icing in refrigerator to cool and prepare filling.

For the Filling…

1 c. shredded carrot *                                   ¼ c. flax seed (finely ground)

1 c. prunes (or other dried fruit)                   4 T. cocoa

½ c. sunflower seeds                                    4 T. brown sugar

1 package soft tofu 14 oz.

Place ingredients in Cuissinart one at a time, beginning with carrot, and process until the mixture reaches a smooth consistency.

Refrigerate after preparation.

*About 18 baby carrots=1 ½ c. shredded, 2 ½ large carrots= 1 ½ c. shredded carrot

****Feel free to substitute cocoa for peanut butter or fruit to add a different dimension of taste to the cake

Assemble cake and enjoy with a clear conscience!