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Christian Vegetarian Association Presents:
Take
Heart!
"Ice Cream" Cake
(http://www.chooseveg.com)
Ingredients: 3 cups all-purpose flour
2 cups sugar 1/2 cup cocoa powder 2 tsp. baking soda 2
tsp. vanilla extract 2 tsp. distilled white vinegar 1/2 cup
plus 2 Tbsp. vegetable oil 2 cups cold water 2 pints nondairy
ice cream, flavors of your choice, softened 10 to 15
chocolate-cream sandwich cookies (such as Droxies at Keebler.com),
finely ground in a food processor 1 cup strawberry topping or pie
filling Preparation: - Preheat the
oven to 350°F. - Grease and flour two 9-inch round cake pans and
set aside. - In a medium bowl, combine the flour, sugar, cocoa
powder, and baking soda. Stir in the vanilla, vinegar, and oil. Add
the water and stir well. Immediately pour the mixture into
the two cake pans, dividing evenly, and bake at 350°F for 30 to 35
minutes. - Allow the cakes to cool before removing them from the
pans, then divide each cake into two layers. Put the bottom layer of
one cake on a serving platter. Spread one pint of
the nondairy ice cream over the top and sprinkle it with the ground
cookies. - Place cake, uncovered, in the freezer for several
hours to firm up.
Your question and comments are welcome
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