Matt's Birthday Cake

You can't go wrong with a Moosewood recipe. Thanks to Vegetarian Times online recipes for this Deep Chocolate Vegan Cake ("a perennial favorite at Moosewood").

Chocolate cake:

• 1.1/2 cups unbleached white flour
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup sugar
• 1/2 cup vegetable oil
• 1 cup cold water or chilled brewed coffee
• 2 tsp pure vanilla extract
• 2 tbs cider vinegar

Chocolate-Peanut Butter Frosting

• 2 oz unsweetened chocolate
• 1/4 cup peanut butter
• 3-4 tbs water
• 1 tsp pure vanilla extract
• 1 cup confectioner's sugar

Directions: 1. Preheat over to 375F. Generously oil 8-in square or round baking pan. Dust with sifted cocoa, or line bottom of baking pan with parchment paper.
2. To make cake: sift flour, cocoa, soda, salt and sugar. In another bowl, combine oil, water or brewed coffee and vanilla. Pour liquid into dry and mix until smooth.
3. Add vinegar and stir briefly; baking soda will react with vinegar, leaving pale swirls in batter. Without wasting time, pour batter into prepared pan.
4. Bake for 25-30 mins. Serve cake from pan or when cool, transfer to plate.
5. To make frosting: in heavy pan melt chocolate over med. heat. Beat together peanut butter, water and vanilla until smooth. Beat in confectioner's sugar and add melted chocolate, mixing until blended. Spread frosting on cooled cake.

Serves 8 and only 440 calories per serving (but it's vegan!!!!!). ENJOY - IT IS DELICIOUS.

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