Vegan Chocolate Cake

Ingredients:
1/2 cup soft soy margarine
1 tablespoon vinegar
1 cup soy milk
1-2/3 cups all-purpose white flour
2/3 cup unsweetened cocoa powder
1-1/2 cups sweetener
1-1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons egg replacer
1/4 cup water
1 teaspoon vanilla
1/2 cup water

Directions:
Put vinegar in cup and add soy milk. Preheat oven to 350-degrees. Spray two round layer pans, 8-inch x 1-1/2-inch, with nonstick spray.

Place flour, cocoa, sweetner, baking soda, and salt in large bowl of electric mixer, and mix together well with spoon. Mix egg replacer and 1/4-cup water until smooth. Add margarine, vanilla, soured soy milk, 1/2-cup water, and mixed egg replacer to dry ingredients in bowl. Beat with electric mixer for three minutes at medium speed, scraping bowl frequently. Pour into prepared pans.

Bake for 30 to 35 minutes at 350-degrees, or until wooden toothpick inserted in center of cake comes out clean. Remove from oven and let cool in pans for five minutes. Remove from pans and cool on cake rack until cold Frost as desired.

Recipe makes eight servings.

Total calories per serving (without frosting): 250
Percentage of Total Fat: 12-percent
Fat 8gm
Protein: 3gm
Carbohydrate: 44gm
Calcium: 20mg
Iron: 3mg
Sodium: 456mg
Dietary Fiber: 1gm