Cocoa-berry Cake with Berry Cream Frosting - Sweet Utopia

Strawberries, fresh, .5 cup, sliced
Flour, white, 2 cup
Cocoa Powder, 3 tbsp
Baking Powder, 2 tsp
Baking Soda, 0.5 tsp
Granulated Sugar, 1 1/3 cups
Butter - Earth Balance, 1/2 cup
Silk, Plain Soymilk, 1 cup minus 2 tablespoons
ure Vanilla Extract, 2 tsp
Distilled White Vinegar, 1 tsp
Powdered Sugar, 1.25 cup
Tofutti, soy cream cheese, 1/2 cup
Earth Balance, 1/3 cup
Pure Vanilla Extract, 1 tsp

To make cake, preheat oven to 350 degrees and oil and flour two 8-inch cake pans. Press the berries through a fine strainer to extract about 3 tablespoons of juice. Set the juice aside to put in the cake. Save the crushed berries to add to the frosting.
Combine the flour, cocoa, baking powder, and baking soda in a bowl and stir until there are no lumps. In a separate large bowl, combine the sugar and vegan butter substitute and beat until fluffy. Beat in the soymilk, reserved berry juice, vanilla extract and vinegar. Add the flour mixture and stir until just combined. Pour evenly into the prepared pans and bake for about 28 minutes, or until a toothpick comes out clean. Cool on racks.
To make the frosting, combine the crushed berries, powdered sugar, soy cream cheese, vegan butter, and vanilla extract and beat until smooth and fluffy. Refrigerate the frosting while the cake is baking and cooling.
To assemble, remove the cooled cakes from the pans and spread about 1/3 of the frosting over one of the cakes. Place the other cake over it and frost the top and sides. Store uncovered in the refrigerator until serving time. Leftovers should be covered and stored in the refrigerator.

Serving Size: 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user ITREASUREIT.