Servings
 16
|
Total Time
45 min
|
See the nutritional information |
Ingredients
Frosting
- 1/2 cup margarine (or butter)
- 4 Tbsp cocoa
- 6 Tbsp Silk Pure Almond Original or Dark Chocolate
- 3 cups powdered sugar, sifted
- 1 tsp vanilla
- 1 cup toasted, chopped pecans or walnuts, if desired
Cake
- 2 cups flour
- 1 1/2 cups sugar
- 1 tsp cinnamon
- 1 cup margarine (or butter)
- 4 Tbsp cocoa
- 1 1/2 cups Silk soy, almond or coconutmilk, any flavor
- 1 tsp baking soda
- 1 tsp vinegar
- 2 eggs, beaten
Preparation
- Make frosting
- Melt margarine (or butter) in a medium saucepan. Add cocoa and Pure Almond and bring to a boil.
- Remove from heat and add powdered sugar, vanilla and nuts. Keep warm.
- Make cake
- Preheat oven to 400°F.
- Spray or grease a 9x13-inch baking pan.
- Whisk together flour, sugar and cinnamon in a large bowl; set aside.
- In a medium saucepan, melt margarine (or butter). Add cocoa and Silk and bring to a rapid boil.
- Remove from heat and pour over dry ingredients, mixing well. Stir in baking soda, vinegar and eggs. Mix well and pour into prepared pan.
- Bake on the top rack of the oven for 20-25 minutes.
- While cake is still warm, prick thoroughly with a fork and pour frosting over cake.
