Nothing says homemade like layer cakes

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.

Carrot cake 311 (photo credit:
Carrot cake 311
(photo credit:
Everyone will want to gather in the kitchen when they see, and taste, these cakes.
One bowl chocolate cake
¾ cup unsweetened cocoa powder, plus more for pans
1 ½ cups flour
1 ½ cups sugar
1 ½ teaspoons baking soda
¾ teaspoon baking powder
¾ teaspoon salt
2 large eggs
¾ cup pareve milk (like mocha mix, coffee rich or vanilla soy milk)
1 tablespoon white vinegar
¾ cup warm water
3 tablespoons neutral oil (safflower, canola or corn)
1 teaspoon vanilla extract
Preheat 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 Frosting
3 cups confectioners’ sugar
3/4 cup unsweetened cocoa
1 stick margarine, softened
3 – 4 tablespoons pareve whipping cream
1 teaspoon vanilla
Sift 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 Cake
1-1/2 cups (3 sticks) margarine, softened
2 cups sugar
5 eggs
1-1/2 teaspoons vanilla
3 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
1 cup coconut milk
½ cup shredded coconut
2 cups tofutti cream cheese
1 cup margarine, softened
1 teaspoon vanilla
1 pound powdered sugar
¾ cup shredded coconut for sprinkling all over cake
Preheat 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 Frosting
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
2 cups sugar
1-1/2 cups oil
4 eggs
3 cups grated carrots
Preheat 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 margarine
1 pound powdered sugar
2 teaspoons vanilla
Beat all ingredients together and frost cake.
For more great kosher recipes go to: