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Coffee gives this cake a different taste!
Preheat oven to 350 degrees.
Grease and flour two 8-inch layer cake pans.
FOR THE CAKE:
Cream shortening and sugar.
Add eggs one at a time, beating after each addition.
Make a paste of cocoa, food coloring, coffee and baking soda, then add to creamed mixture.
Add in vanilla and salt.
Add flour alternately with buttermilk, beating well after each addition.
Bake in two 8 inch, greased and floured pans for 30 minutes.
Let cake cool completely before icing.
RED EARTH ICING:
Cream butter and sugar.
Mix in remaining ingredients and spread on cooled cake.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!