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From:	Deborah (Recipes.vegsource.com)
Subject:	Vegan German Chocolate Cake
Date:	December 31, 2010 at 12:28 pm PST

In Reply to: Request 4 Vegan German Chocolate Cake Recipe Please. posted by Michelle on December 30, 2010 at 2:12 pm:

"German" Chocolate Cake

Cake:
1/4 lb sweet baking chocolate
Boiling water
1 cup margarine
2 cups sugar
Ener-G for 4 eggs, prepared
1 tsp vanilla extract
4 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup soymilk + 1 tsp vinegar (mix together)

Coconut-Pecan Frosting:
1 cup liquid nondairy creamer (Silk)
1 cup sugar
1/2 cup margarine
1 teaspoon vanilla extract
1 & 1/3 cups flake coconut
1 cup chopped pecans

Cake:
Melt chocolate over boiling water. Cool.
Cream margarine and sugar together in mixing bowl, beating until fluffy.
Add Ener-G gradually, beating well after each addition.
Blend in vanilla and melted chocolate.
Mix flour with baking soda and salt,
then add alternately with soymilk-vinegar to chocolate mixture,
beating after each addition until smooth.
Spray and flour 3 9" round cake pans.
Line these pans with wax paper or aluminum foil.
Spray the wax paper or foil.
Divide batter among 3 (9") round cake pans that have been sprayed, floured,
and lined with sprayed wax paper or aluminum foil.
Bake at 350 F until cake pulls away from edges of pan
and a toothpick inserted in center comes out clean, 30 - 35 minutes.
Cool in pans 5 minutes before turning out onto racks to cool.

Coconut-Pecan Frosting:
Put creamer, sugar, margarine and vanilla in a saucepan over medium heat.
Cook, stirring until thickened, about 12 minutes.
Stir in coconut and pecans.
Cool until thick enough to spread, beating occasionally.
Spread frosting on tops of cake layers.
Stack one on top of another, then frost the sides.

About 12 servings.

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