180 | CAKES Change to whip attachment. At a low speed carefully pour in the boiling water, continuing to mix into the cake batter until combined. The batter will seem very runny at this point. Divide the batter evenly between the cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely, Run a spatula or knife around the edge of the tin and then carefully remove the cakes from the pans and frost. CHOCOLATE BUTTERCREAM FROSTING Sift the cocoa powder and 2 cups of the icing sugar into to a mixer bowl. Add the softened margarine and mix until creamed, stirring occasionally until evenly combined. Add 2 tablespoons of the almond milk, and mix until combined. Add the rest of the powdered sugar and vanilla extract. Mix starting on low, and turn to high. Mix until fluffy and light. If the frosting seems too thick, add a little more milk, a tablespoon or two at a time. If the frosting seems too wet and doesn't hold its shape, add more powdered sugar until it thickens up. To frost the cake place a wide knife in hot water and then dip it in the frosting to spread. Repeat as needed and decorate. NOTE: You can use 23 cm pans but the cake won’t be as high. I added a clump of Tofutti spread to the frosting. If you need to reduce the oil use ½ cup canola oil and 1 container unsweetened applesauce. YOU MUST LET THE CAKE COOL IN THE TINS BEFORE ATTEMPTING TO REMOVE THEM!!!! Itamar cutting cake
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