Seneca's Carob Cake

Directions

Preheat the oven to 350℉ (180℃). spray two 8-inch x 2-inch round cake pans. Sift the flour, sugar, carob powder, baking powder, and salt nto the bowl of an electric mixer fitted with paddle attachment or hand mixer and mix on low speed until combined. In another bowl, combine the buttermilk, oil, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee substitute made up...and stir just to combine, scrapping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 10 minutes, then turn them out onto a cooling rack and cool completely.

CAROB ICING: 6 ounces of carob chips; ½ pound (16 tbs.) of soy margarine or 2 sticks of soy butter; 1 teaspoon pure vanilla extract; l ¼ cups sifted powdered fructose. (powder the fructose in blender); 1 tablespoon Roma powder.... Place carob chips in a heat-proof bowl or pot and set over a pan of simmering water...like a double boiler.. Stir until just melted and set aside until cooled to room temperature. In a bowl of an electric mixer fitted with a paddle attachement or and hand mixer, beat the margarine on medium-high speed until light yellow and fluffy, about 3 minutes. Add the vanilla and continue to beat for 3 minutes. Turn the mixer to low, gradually add the powdered fructose sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the Roma powder in 2 teaspoons of the hot water. On low speed, add the carob that has cooled off and the Roma mixture in margarine mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake!! ..Note: Don’t make icing mixture until cakes are just about cooled off!!