Cocoa berry cake with berry cream frosting is vegetable oil spray that has flour in it, allowing you to oil and flour a pan in one easy step. I prefer to use canola oil spray; look for brands that contain organic canola oil with natural propellants. Great luxury elegant Hotel Restaurant Recipe.

Ingredients

COCOA BERRY CAKE

½ cup fresh or thawed

frozen berries (a single kind or a combination)

2 cups all-purpose flour

3 tablespoons unsweetened

cocoa powder

2 teaspoons baking powder

½ teaspoon baking soda

1⅓ cups granulated sugar

½ cup vegan butter substitute,

at room temperature

1 cup minus 2 tablespoons

soymilk

2 teaspoons vanilla extract

1 teaspoon white vinegar

BERRY CREAM FROSTING

1¼ cup powdered sugar

½ cup soy cream cheese

⅓ cup vegan butter substitute,

slightly softened but not at

room temperature

1 teaspoon vanilla extract

Method

To make the cake, preheat the oven to 350 degrees F and oil and flour two 8-inch round cake pans.

Press the berries through a fine strainer or sieve to extract about 3 tablespoons of juice. Set the juice aside to put in the cake. Save the crushed berries to add to the frosting.

Combine the flour, cocoa, baking powder, and baking soda in a bowl and stir until there are no lumps. In a separate large bowl, combine the sugar and vegan butter substitute and beat with a wooden spoon until fluffy. Beat in the soymilk, reserved berry juice, vanilla extract, and vinegar. Add the flour

mixture and stir until just combined. Pour evenly into the prepared pans and bake for about 28 minutes, or until a toothpick inserted into the center comes out clean. Cool on racks.

To make the frosting, combine the crushed berries, powdered sugar, soy cream cheese, vegan butter substitute, and vanilla extract in a food processor or blender and process until smooth and fluffy. Refrigerate the frosting while the cake is baking.

To assemble, remove the cooled cakes from the pans and spread about one-third of the frosting over 1 of the cakes.

Place the other cake over it and frost the top and sides. Store uncovered in the refrigerator until serving time. Leftovers should be covered and stored in the refrigerator.

Variation: For a dramatic effect, replace the Berry Cream Frosting with Chocolate Frosting Garnish the frosted cake with a variety of fresh berries.

Cocoa Berry Cupcakes: Oil and flour 14 standard muffin cups or use paper liners.

Pour the cake batter evenly into the prepared cups and bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Cool and frost. Makes 14 cupcakes.

Take a slice and hide the rest. Many years ago, my mother’s traditional version of this cake was all the rage. I never thought I’d say it, but this version is even richer and tastier, especially if you love chocolate and nuts as I do. I’ve been told by many that it’s the best cake they have ever tasted.