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Vegan Chocolate Cake

Reviewed: Dec. 26, 2013
I made this recipe and changed 1/4 cup cocoa to 1/2 cup cocoa. I used a whole teaspoon of salt instead of 1/2 tsp. And I made cupcakes and baked for 20 minutes at 350 degrees F. I made a frosting of 1/4 cup vegan margarine, 1/4 cup vegan shortening, 1 and 3/4 cups powdered sugar, 2 teaspoons vanilla extract, 1/8 cup soy milk. Whip the fats until fluffy, add the sugar and beat for 2 minutes. Add the vanilla and soy milk and whip for 5-6 minutes. I added some cherry pie filling in the middle of each cupcake after I frosted them and passed the rest in a bowl. These have to be kept chilled or the frosting turns too soft. You would not know they were vegan!
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