Sunday, February 13, 2011

Tiny Valentine

I am officially an Aunt! My sister went into labor during the fourth quarter of the Superbowl and my nephew Colby was born on Monday morning! It is interesting thinking about how things are in his eyes (when he opens them!). He doesn't seem to be a big fan of getting his picture taken, doesn't like his feet touched, and is very content in his swing. We've got a lot in common!

Dairy-Free Red Devil's Food Cake
adapted from Gourmet magazine January 2001
Oven 350

1 cup boiling water
1/2 cup unsweetened cocoa powder (not Dutch-process)
1/2 cup soy or almond milk
1 teaspoon vanilla
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 sticks (1 cup) margarine, softened
1 1/4 cups packed dark brown sugar
3/4 cup granulated sugar
4 large eggs

Spray 3 (8- by 2-inch) round cake pans with cooking spray. Whisk together boiling water and cocoa powder in a bowl until smooth, then whisk in milk and vanilla.

Sift together flour, baking soda, and salt in another bowl.

Beat together margarine and sugars in a large bowl with an electric mixer until pale and fluffy, then add eggs 1 at a time, beating well after each addition.

Beat in flour and cocoa mixtures alternately in batches, beginning and ending with flour mixture (batter may look curdled).

Add red food coloring 2 drops at a time, mixing as you go, until desired redness.

Divide batter among pans, smoothing tops. Bake in upper and lower thirds of oven, switching position of pans halfway through baking, until a tester comes out clean and layers begin to pull away from sides of pans, 20 to 25 minutes total. Cool layers in pans on racks 10 minutes, then invert onto racks, and cool completely.

Frost with vanilla butter cream or cream cheese frosting. I used a dairy-free frosting recipe (margarine, soy milk, powdered sugar and vanilla extract)

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