Chocolate Dessert Recipe

Monday, May 22, 2006

Chocolate Raspberry Mocha Layer Cake

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 with soymilk.
pour into 2 oiled 9" pans and bake 40 minutes at 350.

for icing:
blend 1/2 cup each soy margarine and vegetable shortening;
gradually add powdered sugar and cocoa until desired flavour is reached
(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


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