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2 cups (220 grams) flour
1 tsp baking soda
½ tsp salt
¾ cup (85 grams) good quality cocoa
1½ cup coconut milk
1 Tbsp coffee instant granules
2 tsp vanilla
¾ cup (1½ sticks) (170 grams) margarine
2 (450 grams) cups sugar
Bake on middle rack for 18 to 20 minutes, until top of cake springs back when pressed lightly.
Ilana Epstein is a seasoned food writer who passionately believes that dessert is the key to eternal bliss
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Printed from: http://www.jewishpress.com/sections/food/the-icing-on-the-cupcake/2007/10/02/
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