DOUBLE LAYER CHOCOLATE CAKE

DOUBLE LAYER CHOCOLATE CAKE

Made with pears and hazelnut oil. Covered with a strawberry, vanilla creamy frosting!

Serves 12

Preheat oven to 350 degrees

16 oz. can pear halves in heavy syrup

1/4 c. hazelnut oil

1 c. sugar

3/4 c. unsweetened powdered cocoa

1 t. salt

3 t. baking soda

1 t. vanilla extract

2 c. all-purpose flour

1/2 c. non-dairy liquid creamer

1/2 c. margarine, softened at room temperature

1 t. strawberry extract

1 t. vanilla

3 c. powdered sugar

2 T. non-dairy liquid creamer

Place pears with syrup into blender container. Blend on medium-high speed till smooth and creamy.

Pour pear puree into large mixing bowl.

Add hazelnut oil, sugar, cocoa, salt, baking soda and vanilla. Stir to dissolve all ingredients.

Add flour, 1 cup at a time, stirring with wire whisk till smooth.

Pour into 2, 8 inch greased and floured cake pans.

Bake in preheated 350 degree oven for 30 minutes, or till toothpick comes out clean when inserted into middles of cakes.

Place on wire racks to cool for 10 minutes.

Run a sharp knife between cakes and sides of each pan. Place rack on top of each cake, invert, tap bottom several times in several places, lift off pans, then turn cakes upright on racks to cool.

To make frosting: Place softened margarine in medium bowl. Stir with spoon till smooth and creamy.

Add strawberry extract and vanilla. Stir again till smooth.

Add 1 cup of powdered sugar at a time, stirring till creamy after each addition.

Now, add 2 T. non-dairy creamer and stir till incorporated, then beat with spoon till smooth and creamy. If necessary, add creamer after second cup of powdered sugar.

Place 1 cake on plate rounded side up. Frost, top only, with 1/3 of the frosting.

Top with second cake, rounded side up, then frost the top and sides with remaining frosting.

Notes: Serve cake at room temperature or chilled.

Use a good quality hazelnut oil.

Everybody likes chocolate cake, and everybody who ever tasted, liked this one! No eggs needed.