Double Layer Birthday Cake

Milk-free, Egg-free, Peanut-free, Soy-free, Nut-free
     
3 cups cake flour
1 3/4 cups sugar
1 1/4 cups water
1/2 cup shortening
3 T. water, 3 T. oil, 2 tsp. baking powder; mixed together
2 1/2 tsp. baking powder
1 tsp. salt
1 1/2 tsp. vanilla extract
 
Preheat oven to 350 degrees. Grease and flour two cake pans. 

In a large bowl, combine all ingredients. Using an electric mixer, 
beat until well mixed, approximately 4 minutes. Pour batter into 
cake pans. Bake for 40 to 45 minutes, until cake tester inserted 
in center comes out clean. 

Cool in pans 10 minutes before removing to wire racks. Frost when 
completely cooled.
 
Note: Baking powder is intentionally listed twice in this recipe. 
The combination of 3 T. water, 3 T. oil, 2 tsp. baking powder; 
mixed together is the substitution for 2 eggs.
 
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Cocoa Frosting

Milk-free, Egg-free, Wheat-free, Peanut-free, Soy-free, Nut-free
     
1/2 cup milk-free, soy-free margarine, softened
1/2 cup Hershey'sŪ unsweetened cocoa powder
2 2/3 cups unsifted confectioners sugar
1/4 cup water
1 tsp. vanilla extract
 
Beat margarine on medium speed in large mixer bowl until softened, 
about 1 minute. Add remaining ingredients. Beat on low speed until 
ingredients are moistened. Beat on medium speed until creamy.
 
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Vanilla Silk Frosting
Milk-free, Egg-free, Wheat-free, Peanut-free, Soy-free, Nut-free
 
3 cups confectioners sugar
1/2 cup milk-free, soy-free margarine, softened
3 T. water
1 tsp. vanilla extract
 
In large bowl, combine all ingredients. Mix until smooth.
 
Suggestion: Add a few drops of food coloring to tint the frosting.

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