A very rich chocolate cake with a crunchy soy topping.
Oven at 350 degrees
Topping:
1/2 cup Soy Anytime
2 tablespoons soy margarine — or butter
1/2 cup light brown sugar — packed
1 tablespoon flour
1/2 teaspoon cinnamon
1 1/3 cups flour
1/3 cup soy flour
1/2 cup sugar
1/2 cup light brown sugar, packed
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 cup water
1/2 cup soy sour cream
1 teaspoon vanilla
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
For the topping mix Soy Anytime, margarine, 1/2 cup light brown sugar, 1 tablespoon flour and cinnamon until well blended. Press into the bottom of a bundt cake pan or 8×8 cake pan. Set aside.
For the cake mix flour, soy flour, sugars, cocoa, baking soda and salt. Add the vegetable oil, water, soy sour cream and vanilla. Mix until blended. Add the semi-sweet and milk chocolate chips and mix. Carefully pour the cake batter over the crunchy soy topping.
Bake 25-35 minutes (depends on the pan you use), or until a toothpick inserted in the center comes out with just a little bit of batter sticking to it. Allow to cool 5-10 minutes, remove cake from pan and allow to cool 10 more minutes.
Sprinkle with sifted powered sugar, if desired. This cake is best served warm – with a bit of soy ice cream if desired!
Makes 12 servings. Each serving has:
Calories: 326
Fat: 15
Sat. Fat: 4
Soy Protein: 6