Raspberry Mocha Layer Cake
Juila - Florida,
I used to bake at a natural foods restaurant,and one day came up
with this as a way to break the cycle of carrot cake-jam bars-cookies
we usually served.
We listed it on the menu and half the cake had been sold before
I was even finished icing it!
I enjoy serving this to people who think all vegan cakes must taste
like sawdust; it's luscious,tender and very, very rich;
excellent for fancy parties or just because you feel like having
I hope you enjoy this cake as much as my friends and customers have.
blend 2 cups granulated sugar with 3/4 cup oil.
add 1/4 cup water
stir well and add 2 tsp. vanilla extract.
in a separate bowl, mix 3 cups flour, 2tsp. baking soda, 1/4 tsp.
salt and 1 cup cocoa.
measure out 2 cups soymilk and stir in 1 shot of espresso or very
strong regular coffee.
add flour mixture gradually to oil and sugar mixture, alternating
pour into 2 oiled 9" pans and bake 40 minutes at 350.
blend 1/2 cup each soy margarine and vegetable shortening;
gradually add powdered sugar and cocoa until desired flavour is
(usually around 3 cups sugar and 3/4 cup cocoa).
Thin to desired consistency with either water, soymilk, or raspberry
flavouring or coffee for a richer icing.
When cake is baked, remove from pans and cool on a wire rack.
When cool to the touch, spread the top of the bottom layer with
1/4 to 1/2 cup raspberry jam.
Top with the second layer, ice and serve.