The Devil's Chocolate Cake
With Peanut Butter Mousse
3 cups unbleached all-purpose flour
2 cups beet sugar or cane sugar
6 tablespoons cocoa
2 teaspoons baking soda
1 teaspoon salt
3/4 cup vegetable oil
2 tablespoons white vinegar
2 teaspoons vanilla extract
1 pound confectioners' sugar
1/2 cup cocoa
1/2 cup nonhydrogenated vegetable shortening
1 teaspoon vanilla extract
4 ounces smooth peanut butter
4 ounces firm silken tofu
2.5 ounces confectioners' sugar
1 1/2 teaspoons vanilla extract
Preheat oven to 350 degrees.
To make Chocolate Cake: Coat 2 8-inch round cake pans with cooking spray and dust with flour. Sift flour, sugar, cocoa powder, baking soda, and salt into large bowl. Whisk together vegetable oil, vinegar, vanilla, and 2 cups water in separate bowl. Fold oil mixture into flour mixture, but don't overmix. Pour into prepared pans, and bake 40 minutes, or until toothpick inserted in center comes out clean. Cool cake in pan, then unmold.
To make Fudge Icing: Sift confectioners' sugar and cocoa into mixing bowl. Add shortening; beat 1 minute with electric mixer on low speed, or until well combined. Add 2/3 cup boiling water and vanilla. Beat until smooth. Cool 20 minutes.
To make Peanut Butter Mousse: Purée peanut butter and tofu in blender until smooth. Blend in confectioners' sugar 1 tablespoon at a time, then blend in vanilla. Chill mousse until firm enough to spread.
To assemble: Place one cake layer on plate; top with Peanut Butter Mousse, then second cake layer. Frost with Fudge Icing.
Its extra-sweet flavor and subtle floral notes make this vanilla extract great for desserts and sauces.
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As prepared, each serving contains 526 calories, 22g total fat, 0mg cholesterol, 354mg sodium, 78g total carbohydrate and 6g protein.