Christmas Bar Cake

With Christmas just a little over a month away, I thought it was time to get down to business and start working on some new holiday recipes. Wanting a strong start, I chose this moist, chocolate, bar cake because of it’s festive appearance and peppermint frosting… The recipe calls for a 13 x 9 inch pan, but I used two 8 x 8 inch pans for easier handling.

 

Christmas Bar Cake

1 1/2 cups Whole Wheat Flour

1 tbsp Ground Flax Seed

1 tsp Baking Powder

1/4 tsp Baking Soda

3/4 cup Margarine

1 1/4 cups Granulated Sugar

1/2 cup Cocoa Powder

2 tbsp Applesauce

1 cup Non-Dairy Milk

 

Pre-heat oven to 350° F and prepare 13 x 9 inch baking pan.

Stir together flour, flax seed, baking powder, and baking soda. Set aside.

Melt margarine. Mix in sugar, cocoa powder, and applesauce until well combined. Beat in dry ingredients, alternating with milk, in two additions each.

Pour batter into baking pan, and bake for 18 – 20 minutes, until an inserted toothpick comes out clean. Cool for 10 minutes in pan before transferring to wire rack. Cool completely before frosting.

 

Mint Frosting

 

1/4 cup Margarine

1/4 cup Shortening

2 cup Icing Sugar

2-4 tbsp Non-Dairy Milk

1/2 tsp Peppermint Extract

Green Food Colouring

 

Beat the margarine and shortening together until well combined. Beat in sugar, then milk and extract. Add food colouring, 1 or 2 drops at a time, until desired shade is reached.

 

 

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