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From:	Deborah (Recipes.vegsource.com)
Subject:	a birthday cake idea/recipe
Date:	December 12, 2011 at 9:29 am PST

In Reply to: Looking for a birthday cake idea/recipe posted by meredyth on December 12, 2011 at 4:25 am:

Here is a tasty chocolate cake with PB frosting!

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Rich Double Chocolate Cake

1 & 1/2 cups all-purpose flour
1 cup sugar
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup water
1/3 cup vegetable oil
1 tsp vinegar
1 tsp vanilla
1/2 cup semisweet chocolate chips

Heat oven to 350 F.
Grease or spray a 8" x 8" x 2" square pan.
In a bowl, mix dry ingredients.
Stir in remaining ingredients, except chocolate chips.
Spread the batter in the prepared pan.
Sprinkle chocolate chips over the batter.
Bake 35 - 40 minutes, or until a toothpick inserted in center
of cake comes out clean.
Cool on wire rack.

Makes one layer. Multiply amount as needed.

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Cupcakes

Line cupcake tins with paper liners.
Spray liners lightly with pan spray.
Put batter into the lined tins.
Bake in preheated 350 F oven 20 minutes,
or until a toothpick inserted in center
of a cupcake comes out clean.
Cool.

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VARIATION:

Vanilla Chip Cake

Omit cocoa.
Add an additional 1/4 cup flour.
Use 2 tsps vanilla.

If desired, use vanilla (white chocolate) chips,
or chopped vegan white chocolate.

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Peanut Butter Frosting I

4 cups confectioner's sugar (approximately)
1/2 cup peanut butter
1/2 cup margarine
1/4 - 1/2 cup almond milk, rice milk, or soymilk

Beat peanut butter with margarine.
Mix in confectioner's sugar a bit at a time.
Add 'milk as needed to achieve spreading consistency.
Frost cooled cake immediately.

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Peanut Butter Frosting II

1/4 lb margarine
1/2 cup peanut butter
6 Tbs almond milk, rice milk, or soymilk
1 tsp vanilla
1 lb powdered sugar

Bring margarine, peanut butter, and 'milk just
to a boil.
Remove from heat.
Add vanilla.
Mix in powdered sugar.
Beat well.
Frost cooled cake immediately, while frosting
is still warm.

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