Chocolate Cake With Mocha Frosting - cooking recipe

Ingredients

1 1/2 cups unbleached white flour
1/3 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup vegetable oil
1/4 cup unsweetened applesauce
1 cup cold water (or 1 cup water with 1 tbsp. instant coffee, dissolved) or 1 cup chilled brewed coffee (or 1 cup water with 1 tbsp. instant coffee, dissolved)
2 teaspoons pure vanilla extract
2 tablespoons cider vinegar
Mocha Frosting
1 1/2 cups powdered sugar
1/3 cup unsweetened cocoa
1/4 cup butter (4 tbsp. butter flavored Crisco also works well) or 1/4 cup margarine, softened (4 tbsp. butter flavored Crisco also works well)
1/2 teaspoon vanilla extract
1 teaspoon instant coffee, to taste
2 -3 tablespoons milk or 2 -3 tablespoons soymilk

Preparation

Preheat the oven to 350 degrees F.
Generously oil an 8-inch square or round baking pan and dust with a little sifted cocoa or line the bottom with parchment paper.
In a medium bowl, sift together the flour, cocoa, soda, salt, and sugar.
In another bowl, combine the oil, applesauce water or coffee, and vanilla.
Pour the liquid ingredients into the dry ingredients and mix until well-blended and smooth.
Add the vinegar and stir briefly; the baking soda will begin to react with the vinegar right away, leaving pale swirls in the batter.
Without wasting any time, pour the batter into the prepared baking pan.
Bake for 25 to 30 minutes.
Cool for 20 minutes, then frost with frosting.
For the frosting, combine powdered sugar, cocoa, butter and vanilla in large bowl; beat until combined.
Dissolve 1 teaspoons instant coffee in 1 tablespoons milk and add to frosting.
Add additional milk, 1 tablespoon at a time, beating to desired consistency.
About 1-1/4 cups frosting.
For Vegan use only soy milk and only a vegan [non dairy] margarine.