Chocolate cake is a dessert popularized in the 19th century. In the first half of the 19th century the typical chocolate cake was a yellow or spice cake meant to accompany a chocolate beverage. Chocolate cake then progressed to being either a white or yellow cake with chocolate icing. It was not until the middle of the 19th century when chocolate was used as an ingredient in baked goods like cake.
Celebrate National Chocolate Cake Day by heading to your local bakery or whipping up a chocolate cake in your kitchen. Then enjoy a piece with a nice tall glass of soymilk. Yum!
Why not try the NSRL Texas Sheet Cake recipe. It will satisfy any chocolate craving you may have. This recipe was originally published in our Baking with Soy cookbook. The cookbook may be purchased at https://ecommerce.aces.illinois.edu/ICSF/
The secret to this chocolate delight is spreading the warm frosting over the cake as soon as it comes out of the oven.
2 cups granulated sugar 1 1/2 cups all-purpose flour
1/2 cup soy flour 1 tsp. baking soda
1/2 tsp. salt 1 cup water
1/2 cup butter or margarine 1/2 cup oil
6 Tbsp. unsweetened cocoa powder 2 eggs
1/2 cup soymilk, soured with 1/2 Tbsp. lemon juice
1/2 cup butter or margarine 6 Tbsp. soymilk
3 Tbsp. unsweetened cocoa powder 4 cups sifted powdered sugar
1 tsp. vanilla extract 1 cup chopped walnuts or pecans
1. Preheat the oven to 375°. Coat a 10² x 15² jelly roll pan with cooking spray.
2. Mix together the sugar, all-purpose flour, soy flour, baking soda, and salt. Set aside.
3. Combine the water, butter, oil, and cocoa powder in a saucepan or microwave-safe bowl and heat through until the butter melts. Pour the hot mixture into a large mixing bowl and immediately add the dry ingredients, beating until well combined. Beat in the eggs and soured soymilk. Do not overbeat. The batter will be thin enough to pour easily.
4. Pour the batter into the prepared pan. Bake for 20 to 25 minutes, or until a toothpick inserted into center of the cake comes out clean.
5. While the cake bakes, prepare the frosting. Stirring constantly, heat the butter, soymilk, and cocoa powder over moderate heat until the mixture is smooth. Remove from the heat and beat in the powdered sugar and vanilla. Stir in the nuts.
6. As soon as the cake is removed from the oven, spread the warm frosting over the top.
Makes 35 servings.
Per serving: 229 calories, 2 grams protein (0.6 gram soy protein), 31 grams carbohydrate, 12 grams fat (3.9 grams saturated)