Lightening McQueen cake for my sweet little boy. No problem! I’m not very good at following directions, but loosely followed the instructions here. I made a double batch of chocolate sheet cake to account for any mistakes shaping, and a single batch of chocolate frosting. Peg Weaver’s homemade marshmallow fondant recipe is always flawless and fun. He’s going to be talking about this cake for a long, long time.
Chocolate Sheet Cake
I doubled this recipe for the Lightening McQueen Cake
2 cups flour
2/3 cups cocoa powder ( I use Nestle)
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups dairy-free milk (Silk Coconut, Soy, Rice)
1 T. cider vinegar
1 1/2 cups sugar
2/3 cups oil
1 T. vanilla (optional, if you’re using vanilla-flavored ‘milk’)
1.) Preheat oven to 350. Prepare your 9 x 13 cake pan.Fold a sheet of parchment so it lays crosswise into the pan and hangs up over the edges (this way you can ‘lift’ the cake out of the pan by the paper to the cooling rack) . Spray well with cooking spray.
2.) In a large bowl, whisk together the flour, cocoa powder, soda, baking powder and salt. My cocoa and baking soda are always lumpy, so I sift mine into the bowl through a mesh strainer to get out the lumps.
3.) Whisk dairy-free milk of your choice and vinegar together in a medium bowl and let thicken. Then add the sugar, oil and vanilla. Mix well.
4.) Carefully dump and mix the wet ingredients into the dry ingredients. Just blend until most of the lumps are out. Don’t beat the heck out of it.
5.) Pour batter into your prepared pan and bake for 20-25 minutes or until the center is set and you can poke a knife into the center and it comes out clean. Let the cake rest for a few minutes before lifting out and cooling on a rack. Cool completely before frosting.
Chocolate FrostingYou’ll have extra, so don’t hesitate to take a few spoonfuls while baking.
1 stick margarine, softened ( I use Fleischmann’s Unsalted Margarine)
1/2 cup shortening
1/8 teaspoon of salt, or a couple pinches.
1 cup cocoa powder (I use Nestle)
5 cups powdered sugar
1/4 cup soymilk ( more if needed)
1.) Cream the margarine and shortening until fluffy.
2.) Add the salt and cocoa powder.
3.) Add the powdered sugar slowly. You can add a little of the soymilk as you are trying to mix in all the powdered sugar if things get too thick.
4.) Once all the powdered sugar is mixed in, you can start adding soymilk until you get the frosting thickness you want. Sometimes I like it dense, sometimes I like it fluffy and mousse-like.