Wrapped Up In Books

I want to go to there [Vegan Ho-Hos]

I will make these as soon as I finally finish the introduction chapter of my thesis (due now this Friday). They remind me of the homemade ice cream sandwiches I made two summers ago (PETA’s recipe for chocolate chip cookies + So Good vanilla soy ice cream + plastic wrap + overnight in the freezer = most amazing thing ever).


Vegan Ho Hos

For the Cake:

1 1/2 cups unbleached all-purpose flour
1 cup sugar
3 Tbsp. cocoa powder
1 tsp. baking soda
1 tsp. vanilla extract
1 Tbsp. distilled white vinegar
5 Tbsp. oil or melted margarine
1 cup cold water

•Preheat the oven to 350°F.

•Using a fork, combine the flour, sugar, cocoa powder, and baking soda in a large bowl.

•Stir in the vanilla extract, vinegar, and oil or margarine.

•Add the water and mix well.

•Line a baking sheet that has edges with parchment paper. Pour the batter in and spread smooth.

•Bake for 30 to 35 minutes, or until a knife inserted in the center comes out clean. Cool.

For the Cream Filling:

3/4 cup sugar
1/2 cup margarine, at room temperature
2/3 cup shortening
1/2 cup plus 1 Tbsp. nondairy creamer (try Silk brand)
2 tsp. vanilla extract

•Using a mixer, whip together all the ingredients until creamy.

To Assemble:

4 cups vegan chocolate chips

•Cut the cake in half widthwise. Spread a layer of the cream filling on one side and place the unfrosted layer on top. Cut into 1-inch-by-4-inch strips.

•Heat the chocolate chips in the microwave for 20 seconds and stir. Repeat until mostly melted, then stir until completely melted. Pour over the cakes and let harden.

Makes 2 dozen cakes

Nom nom nom.

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1 Comment so far
Leave a comment

Oooohh looks good! I’ll have to make it.

Comment by teenveganlife

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