I veganized my classic chocolate layer cake recipe by using soy milk and Ener-G Egg Replacer in the cake batter, and shortening in place of butter in the frosting. Unlike most of my desserts this one is loaded with sugar, white flour and calories - a rich, decadent treat that is free of cholesterol and trans fats.
Comments
You can follow this conversation by subscribing to the comment feed for this post.
Comments