Acorn Chocolate Cake
Mix together well with a fork:
2 cups flour
2/3 cup baking cocoa
1 tsp baking powder
1 tsp baking soda
½ tsp salt
In a second bowl mix:
1 & ¾ cup sugar
¾ cup ground, leached, cooked, pre-frozen, thawed and drained acorns. Complete directions for leaching acorns are available in the book “Acorns and Eat’em,” available here: http://www.amazon.com/Acorns-Eatem-How–Vegetarian-Cookbook/dp/1491288973
½ cup rice milk (dairy milk O.K.)
2 tsp vanilla extract
Slowly add to sugar and acorn mixture:
2 beaten eggs
¾ cup water
Carefully add sugar mixture to the first bowl. Mix well.
Oil and flour two 9″ cake pans (or one 13X9). Bake in a pre-heated oven at 350 degrees for 25-35 minutes. Cool.
Chocolate Frosting
1 & 1/2 cups powdered sugar
2/3 cup baking cocoa
½ cup butter (one stick) or substitute
5-6 Tbs rice milk (dairy milk O.K.)
1 tsp vanilla extract
Suellen Ocean is the author of Acorns and Eat’em, a how-to vegetarian cookbook and field guide for eating acorns. Find it here: http://www.amazon.com/Acorns-Eatem-How–Vegetarian-Cookbook/dp/1491288973
suellenocean 