Cake Goes On A Picnic

This story starts out some years ago when two people were blessed with a little pink baby. Since they liked the baby, she was raised by them. I am sure she had other influences, some good and many bad, but they managed to keep her alive long enough to leave their home. She eventually ventured to Portland and met some really cool people. And this is where the cake was born.

The little pink baby turned into a chocolate fiend and demanded chocolate cake for the celebration of her earthly debut. So I agreed to this request, being that I very much enjoy any type of cake, although vanilla and strawberry are my favorites. Raspberries from my neighbor's garden wanted to take part, so we decided to add them to the cake. Chocolate chips wanted to be mentioned in the story as well, so they jumped in. Finally, there was cake - Chocolate Decadent Raspberry Cake.

Since raspberries make an amazing red syrup, I added it to make the white frosting pink. The cake loved the idea of being dressed up for the special occasion. Soon the cake with the pink frosting and I were making our way to the park. We sat down on the longest picnic cloth ever seen. We ate a variety of yummy vegan food with the special guest and the other cool people who came along for the fun and festivities.

The sun was shining and people were playing. We tried to wait for our lunch to settle while taking in the pleasing park setting, but cake time could not wait. Pieces were cut for all to enjoy and one little piece even got to sit back and enjoy the day with us.

Luckily the birthday girl, Liz, approved of the cake. And she really isn't a brat or anything. In fact, she volunteers her time for many cool things and has many talents. She is an amazing graphic designer and even donated her skills to Try Vegan Week. I am glad she was born!

Chocolate Decadent Raspberry Cake

1/2 cup Soy Margarine
1 1/2 cups Unrefined Cane Sugar
1/2 cup Silken Tofu, blended
1 1/2 cups Soymilk
2 tsp Vanilla
2 1/2 cups Unbleached White Flour
1/2 cup Cocoa
1 Tb Baking Powder
1/2 tsp Salt
1 cup Raspberries
1/2 cup Chocolate Chips

Cream together the sugar and margarine. Add the tofu and cream some more. Pour in the soymilk and vanilla and mix until smooth.

In a separate bowl, mix together the flour, cocoa, baking powder and salt. Pour this into the wet ingredients and mix until half combined. Add the raspberries and chocolate chips and finish mixing, careful not to over mix.

Spread into two 9-inch round cake pans. Bake at 350°F for 30-35 minutes. Middle of cake will spring back when poked.

Pink Raspberry Frosting

1/2 cup Soy Margarine
3 cups Powdered Sugar
2-5 Tb Raspberry Juice

Blend together the margarine and powdered sugar. Add raspberry juice a tablespoon at a time until desired consistency. Make sure cake is cooled completely before spreading on frosting.