As the name suggests, it’s a light textured cake that is still quite moist and decadent. I topped it with caramel frosting which was a hit with our chocolate and caramel loving kids.
Ingredients
- 2 cups soy milk
- 4 tbsp cocoa powder
- 1 cup vegetable shortening (replacing lard)
- 2 eggs, beaten
- 2 cups granulated sugar
- 2 tsp vanilla
- 1/2 tsp salt
- 2 cups flour
- 1 tbsp baking powder
- 2 tsp baking soda
Yield: one 13”x9” cake
Preheat oven to 300o.
Heat 2 cups of soy milk with the cocoa powder over medium heat in a medium saucepan. Add the shortening, eggs and sugar. Remove from heat and add the vanilla. In a separate bowl, whisk together the remaining ingredients. Add the wet ingredients to the dry ingredients and mix well. Pour into a greased 13×9 pan and bake for 30 minutes or until done.
