Sitting on the counter, frosted and under glass, only a thick slice will do, preferably with a glass of milk or a cup of coffee.
By ELIZABETH KURTZ, GOURMETKOSHERCOOKING.COMCarrot cake 311(photo credit: about-recipes.com)
Everyone will want to gather in the kitchen when they see, and taste, these cakes.One bowl chocolate cake¾ cup unsweetened cocoa powder, plus more for pans1 ½ cups flour1 ½ cups sugar1 ½ teaspoons baking soda¾ teaspoon baking powder¾ teaspoon salt2 large eggs¾ cup pareve milk (like mocha mix, coffee rich or vanilla soy milk)1 tablespoon white vinegar¾ cup warm water3 tablespoons neutral oil (safflower, canola or corn)1 teaspoon vanilla extractPreheat the oven to 350 degrees. Spray or grease two 8-inch round cake pans, and dust with cocoa. Sift cocoa, flour, sugar, baking soda, baking powder and salt into the bowl of a mixer. Beat on low speed until combined.Reduce speed to medium and add eggs, pareve milk, vinegar, water, oil and vanilla. Beat until smooth, about 3 minutes.Divide batter between pans and bake until set about 35 minutes. Let cool for 15 minutes.Frost with chocolate frosting. Spread 1 cup frosting on top of 1 layer. Top with remaining layer and frost top and sides of cake.***Frosting tip: freeze cake for about 1 hour then remove cake from freezer and frost. This makes the cake easier to frost and prevents the crumbs from tearing away from the cake and mixing with the frosting.Chocolate Frosting3 cups confectioners’ sugar3/4 cup unsweetened cocoa1 stick margarine, softened3 – 4 tablespoons pareve whipping cream1 teaspoon vanillaSift sugar and cocoa together into a large bowl. In another bowl combine 1 cup of sugar mixture with margarine and 1 tablespoon pareve whipping cream, beating until smooth.Add another cup of sugar and another tablespoon of pareve cream, beating well.Continue until all ingredients are combined and frosting is fluffy. Beat in vanilla. Spread frosting on top of one round.Top with second round and cover top and sides completely with frosting.Coconut Cake1-1/2 cups (3 sticks) margarine, softened2 cups sugar5 eggs1-1/2 teaspoons vanilla3 cups flour1 teaspoon baking powder½ teaspoon baking soda1 cup coconut milk½ cup shredded coconut Icing:2 cups tofutti cream cheese1 cup margarine, softened1 teaspoon vanilla1 pound powdered sugar¾ cup shredded coconut for sprinkling all over cakePreheat oven to 350 degrees. Cream together margarine and sugar. Beat in eggs; then add vanilla. Combine flour, baking soda and baking powder and add to the batter, alternately with the soy milk, beginning and ending with the dry ingredients. Fold in the coconut.Pour into two greased 9-inch round cake pans and bake for about 45 minutes. Cool in pan on wire rack for ½ hour; then remove from pan to finish cooling.When cakes are completely cool, prepare icing. Cream together all ingredients until smooth. Place 1 layer on a serving plate and spread icing over.Cover with top layer and then frost top and sides. Sprinkle coconut on top and lightly press onto sides. Store in refrigerator. Remove 15 minutes before serving.Carrot Cake with Tofutti Cream Cheese Frosting2 cups flour2 teaspoons baking soda2 teaspoons cinnamon2 cups sugar1-1/2 cups oil4 eggs3 cups grated carrotsPreheat oven to 350 degrees. Mix dry ingredients, then add oil, eggs and carrots. Pour into greased 9 x 13-inch pan or 2 round 8-inch pans. Bake for 30 to 45 minutes, depending on which pans you use. If you using round pans, cool, then turn out onto wire rack.Cake can remain in 9 x 13. Frost when cool and keep refrigerated. For two round pans, frost in middle and then top and sides. For 9 x 13, frost across the top.Tofutti Cream Cheese Frosting: 8 ounces tofutti cream cheese 1 stick margarine1 pound powdered sugar2 teaspoons vanilla Beat all ingredients together and frost cake.For more great kosher recipes go to: www.gourmetkoshercooking.com
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