Ingredients
2/3 c. soy milk
1 1/2 c. bittersweet chocolate broken into bits.
1/2 c. “eggbeaters”
1 c. applesauce
2Tbs. grapeseed oil
1tsp. flax seed
1/4 c soymilk
1Tbs. vanilla
1/3 c. unsweetened cocoa powder
1/3 c. organic sugar
1/2 tsp. cinnamon
1Tbs. instant coffee
1 c whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
Preparation
-Heat 2/3c. soymilk in a microwave until bubbling.
-Remove from microwave & add the broken chocolate bits. Shake bowl as you add chocolate so all of it is covered in soymilk. Let sit about one minute to completely melt all chocolate. Cream mixture and refridgerate.
-In a large bowl mix together eggbeaters,,applesauce,grapeseed oil, & soymilk. Add to this mixture 1/2 of the refridgerated chocolate cream.
Incorporate into wet ingredients: cocoa powder, sugar, cinnamon, flour, paking soda, baking powder, &instant coffee.
Spray a 8 or 9" round baking pan with oil & pour in batter.
Bake at 350 for 20 min. or until toothpick comes out clean.
After cool glaze cake with remaining chocolate cream.
