Vegan Peace Of Cake

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Originally a Boston cream pie, we will call it Vegan Peace Of Cake to celebrate the true meaning of Mother’s Day. The original Mother’s Day was not conceived to sell us stuff we don’t need, it was a day started by mothers to bring warfare to an end!

Julia Ward Howe, the author of the Battle Hymn of the Republic, wrote the original Mother’s Day Proclamation in 1870 calling upon the women of the world to unite for peace. She had just witnessed the carnage of the American Civil War and the start of the Franco-Prussian War.

In honor and respect for the real Mother’s Day Brave New Foundation and More Victims bring you a 21st century reading of the proclamation with Vanessa Williams, Felicity Huffman, Christine Lahti, Alfre Woodward, Fatma Saleh, Ashraf Salimian, and Gloria Steinem.

Mother’s Day is this Sunday. To honor the real meaning of the day, and your mother, please join us and make a contribution in her name to NO MORE VICTIMS, an amazing group that brings Iraqi children to the U.S. where they receive free medical care from volunteer doctors.

They found Salee, a ten-year-old Iraqi girl. Last November, she lost her brother and both her legs just outside her home in Hasswa. Give your mother a gift by donating to help bring Salee to Shriner’s Hospital in Greenville, South Carolina to receive 6 months of surgery and prosthetics services.

http://mothersdayforpeace.com/

Let’s celebrate our mothers and help a child.

Chris & Harald

Serving Size: 8

Ingredients:

For the White Cake:

• 3 cups flour
• 2 cups sugar
• 2/3 cups cornstarch
• 1 teaspoon baking soda
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 cups cold water
• 1/2 cups + 2 Tbsp oil
• 2 tbs. vinegar or lemon juice
• 1& 1/2 teaspoons vanilla
• 1 carton (500 mill) vegan vanilla soy pudding
• 1 tbs. corn starch.

For the chocolate glaze

• 1 lg.dark pure chocolate candy bar (100-125 grams)
• 1 tbs. vegan margarine.

Directions:

1. Preheat oven to 350° F.
2. Grease and flour two 8 or 9-inch round pans.
3. Mix the dry ingredients together.
4. Mix the wet ingredients together.
5. Pour the wet ingredients into the dry and mix until moistened.
6. Be careful not to over mix.
7. Pour the batter into the two cake pans and put in the oven.
8. Bake for 30-40 minutes or until golden brown.
9. Do not open the oven for the first 25 minutes, and only carefully after, as the cakes can fall.
10. Cakes are done when a toothpick inserted into the center comes out clean.
11. Cool in pans for 10 minutes, then take out of pans for cooling the rest of the way.

For the vegan pudding:

1. Put the soy pudding in a sauce pan.
2. Add the corn starch.
3. Heat the pudding and stir until the pudding becomes quite thick.
4. Place in the refrigerator to cool.

To assemble.

1. When the cakes have cooled, remove from the cake tins and set the bottom cake on a serving platter.
2. Spread the cooled vanilla soy pudding over the cake.
3. Place the 2nd cake on top of the pudding.
4. Using a double boiler, melt the margarine and chocolate together.
5. When the chocolate is smooth and “liquid”, remove from the heat and frost the top of the cake.

Notes:

I was very happy to find this white cake recipe.
It tastes great, is light and fluffy and is made from ingredients that are available in most countries.

adapted from Vegan Action

This entry was posted on Tuesday, May 8th, 2007 at 11:53 am and is filed under Chocolate, Desserts and Sweets, Ingredients, Meals. You can follow any responses to this entry through the RSS 2.0 feed.

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