Suzanne's Chocolate Cake
Suzanne made a delicious (and parve) chocolate cake one
night, so we had to get the recipe. It's prepared in the Cuisinart, which makes it pretty easy. My machine doesn't have quite the liquid capacity to hold all of the ingredients, so sometimes it leaks a bit. Being quick when pouring it from the bowl into the cake pan keeps the dripping to a minimum. It's worth the mess.
Cake ingredients:
- 2 cup sugar
- 1 3/4 cup flour
- 3/4 cup Valrhona cocoa
- 1 1/2 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1 tsp. salt
- 1 cup orange juice (NO PULP)
- 1/2 cup vegetable oil
- 2 tsp. vanilla
- 2 large eggs; room temperature
- 1 cup boiling water
Preparation:
- Preheat oven to 350.
- Grease and line 2 round pans with parchment paper. Or use 1 bundt pan.
Don't skip this step, even with non-stick pans!
- Combine dry ingredients in Cuisinart.
Add OJ, oil, vanilla, and eggs. Mix 1 minute.
- Add boiling water with a couple of quick pulses.
- Pour into pans.
- Bake 28-30 minutes for 2 pans or around 50 minutes for bundt. Test for doneness.
Chocolate Icing Ingredients:
- 1/3 cup margarine
- 2 cup icing sugar (confectioners is OK, superfine or regular sugar is not)
- 1/2 cup Valrhona cocoa
- 5 Tbsp. boiling water
- 2 tsp. vanilla
Preparation:
- Beat margarine, sugar and cocoa until light.
- Add water slowly until spreading consistency.
- Stir in vanilla.
- Spread onto cake when cool.