Chubby's Chocolate Cake

Cake
3 scant cups all purpose flour
2 tsps. baking soda
1 ½ tsps. salt
2 cups Florida Crystals or sugar
1 cup Dutch process cocoa
1 cup warm coffee
1 1/3 cups warm water
1/2 cup apple butter
2 tbsp vinegar
2 tsp vanilla
1 ¼ cup canola oil
Vegan margarine

Frosting
1/4 lb. semi-sweet chocolate chips
1/2 cup soymilk

Preheat oven to 350 F

Mix dry ingredients in a large bowl.  Stir in the wet ingredients and mix until the batter is free of lumps.  Grease a bundt pan with vegan margarine.  Bake at 350 for approximately one hour or until the batter springs back when lightly touched.  Cool for about 15 minutes before inverting pan onto a plate or cake stand.

Melt ¼ pound semi-sweet chocolate chips in ½ cup soymilk.  Beat the mixture until smooth and pourable.   When the cake has cooled completely, pour the icing over the top and allow it to drip down the sides of the cake.

Delilah's Deep Dish Peach Pie

Filling

8-9 ripe peaches
2 tablespoons lemon juice
1 1/4 cups, plus two tablespoons sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt
3 tablespoons corn starch or arrowroot

Crust

2 cups all purpose flour
3/4 tsp. salt
1/2 cup vegetable shortening
3 tablespoons cold vegan margarine
5-7 tablespoons ice water

Heat oven to 450 degrees.

Prepare peaches by plunging them into boiling water for about three minutes.  Rinse under cold water, peel and slice.   Place sliced peaches in a pot along with lemon juice, 1 1/4 cups sugar, cinnamon, nutmeg, salt and corn starch.  Bring to boil and simmer for about 20 minutes, stirring periodically.  Be careful that the sugar does not burn.  While peaches are cooling, prepare the crust.  Place flour and salt in food processor and pulse to blend.  Add shortening and margarine, pulse about 4 times for approximately 2 seconds.  Add five tablespoons of ice water and mix until dough pulls away from sides of processor and starts to form a loose ball.  Divide dough in half and roll out between sheets of wax paper.  Line bottom of 9" pie plate with one crust.  Transfer peaches to pie plate with slotted spoon.  Place second crust on top of pie and crimp edges.  Cut vents into top crust, sprinkle with two tablespoons of sugar and place in 450 degree oven.  After ten minutes, lower heat to 350 degrees and bake for another 30 minutes.  Allow to cool before slicing.

Coconut Banana Llama Cake

1 ½ cups all purpose flour
1 cup Florida Crystals
2 tsps baking powder
2 bananas too ripe to eat
½ cup coconut milk
4 tbsps canola oil
1 tsp vanilla
2 tbsps bourbon (optional)

Heat oven to 350 degrees.  Grease a 9 inch square baking dish.  Combine dry ingredients in a mixing bowl.   Mash bananas, and mix with coconut milk, oil and flavorings.  Add banana mixture to dry ingredients with a wooden spoon or wire whisk.  Pour the batter into the baking pan and bake at 350 for 35 minutes or until the cake is golden brown and springs back when touched in the center.  Allow to cool in the baking dish.  When completely cooled, cover with coconut frosting.   Cut into squares and serve from the baking dish.

Coconut Frosting
2 cups powdered sugar
3 tbsps vegan margarine
2 tbsps coconut milk
¼ tsp vanilla

Beat sugar into margarine.  Add coconut milk slowly until the mixture is of spreading consistency.  You made need a few drops more or less.  Add vanilla and beat in well.  Cover top of cake with frosting.