Cake- Oil Substitutions
I'm making this cake for my friend's birthday this weekend. It has to be delicious because I want to impress all the non-vegans! Can I substitute the oil for Soy Garden Earth Balance? If I use 1/2 c. Soy Garden and 1/4 c. applesauce would this make the cake taste better? I'm not interested in making it low fat, I just want to make it gooooood. Any suggestions?
P.S. I am icing it with a chocolate buttercream frosting.
Raspberry Chocolate Cake
3 cups flour
1 1/2 cups sugar
2 tsp. baking soda
1 tsp. salt
1/2 cup cocoa
3/4 cup oil (or Soy Garden Earth Balance?)
1/2 cup raspberry "all-fruit" preserves (reserve the remainder of the jar for the filling)
1 tsp. vanilla
2 tbsp. vinegar mixed with 2 cups water
Preheat the oven to 350 F. Grease and flour two 8-inch pans.
Mix the first 5 dry ingredients together. Then add the wet ones. Beat with a mixer for 1-2 minutes, until all indredients are thoroughly blended. Pour into the prepared pans and bake on the middle rack until a toothpick inserted in the center comes out clean, about 30 minutes.
Allow the cakes to cool for 10 minutes; then invert onto wire racks and allow to completely cool. Place one cake onto the serving plate and top it with about 1/2 cup of raspberry fruit spread. Spread one side of the other cake with frosting and put the two sides, raspberry and frosting, together. Frost the cake with the remaining frosting.
P.S. I am icing it with a chocolate buttercream frosting.
Raspberry Chocolate Cake
3 cups flour
1 1/2 cups sugar
2 tsp. baking soda
1 tsp. salt
1/2 cup cocoa
3/4 cup oil (or Soy Garden Earth Balance?)
1/2 cup raspberry "all-fruit" preserves (reserve the remainder of the jar for the filling)
1 tsp. vanilla
2 tbsp. vinegar mixed with 2 cups water
Preheat the oven to 350 F. Grease and flour two 8-inch pans.
Mix the first 5 dry ingredients together. Then add the wet ones. Beat with a mixer for 1-2 minutes, until all indredients are thoroughly blended. Pour into the prepared pans and bake on the middle rack until a toothpick inserted in the center comes out clean, about 30 minutes.
Allow the cakes to cool for 10 minutes; then invert onto wire racks and allow to completely cool. Place one cake onto the serving plate and top it with about 1/2 cup of raspberry fruit spread. Spread one side of the other cake with frosting and put the two sides, raspberry and frosting, together. Frost the cake with the remaining frosting.