Whisk the cake ingredients in a bowl to form a
smooth batter. Pour into cake tin, smooth the
surface, bake for 45 minutes. Then leave it on wire
rack to cool, and slice in half when cold.
Gently melt 50g margarine with water in pan. Remove
from heat, add other ingredients, beat until smooth.
Allow to cool until firm enough to spread on the
cake.
Use two thirds of the fudge to fill the cake and the
remaining third for the topping.
Originally Submitted
5/30/2011
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