Sunday, December 19, 2010

Chocolate Birthday Cake With Peanut Butter Frosting

Chocolate cake with peanut butter frosting. Yum. I used sugar instead of agave this time, for the cake.  I've decided that from now on, whenever possible, I'll use agave.  Something about agave makes me not miss eggs in the cake.  I'm not sure why.  Maybe agave makes the cake more delicate, and sugar makes it a little... tougher?  Not that I'd describe this cake as tough.  It's moist and satisfying.  But agave creates a more tender crumb, I think.

Oh... for the recipe, just use Vegan Cupcakes Take Over the World cookbook... or this recipe reprint. And increase the ingredients by one half.

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