KateSpot

Chocolate Cake

3 cups flour
2 cups sugar
? cup cocoa powder (I use Hersheys)
2 tsp baking soda
1 tsp salt
2 cups water
2/3 cup vegetable oil
2 tbsp white vinegar
2 tsp vanilla extract

Preheat over to 350F. Using 100% vegatable shortening, grease and flour two 9-inch round pans.
In a large mixing bowl, combine flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Beat with a spoon or wire whisk just until batter is smooth and ingredients are well-blended.
Pour batter in prepared cake pans. Bake in 350 degree oven for 35 minutes, or until a wooden pick cinserted into the center of the cake comes out clean. Let cool in pans 10 minutes before turning out onto wire racks to cool completely.
Frost.
Makes one 9-inch round double layer cake.

Chocolate Frosting

? cup dairy free margarine, room temperature
2 ? tbsp honey
1 tsp vanilla extract
? cup cocoa powder (Hersheys unsweetened)
2 ? tbsp water
2 ? cups powdered sugar

Place margarine, honey and vanilla in mixing bowl. Sift cocoa into this bowl. Using electric beaters at low speed, cream these ingredients together. Add water and sift powdered sugar into mixture. Beat with electric beaters on medium speed until well mixed.