Saturday, July 14, 2012
Vegan Dessert: Vanilla Cake With Chocolate Buttercream Frosting
Kris Holechek. For convenience I baked it in a 9 x 13" glass baking dish that had a cover. I ended up letting it remain in the dish to cool which probably contributed to the bottom and sides becoming a tiny bit overdone. The cake had a lovely substantial texture rather than being fluffy. I made note that the frosting recipe needs to be doubled. A single batch was insufficient to cover just the top. It was still moist and flavorful several days later. Yum!