I love desserts. Because of that and other things, I will never be a big Adkins diet fanatic. Charlotte, One of my friends from church, gave me this recipe. I tried it and it is one of the best chocolate cakes I have ever had. My friend is health conscious and found a great product by Wonderslim it's called Wondercocoa. This cocoa is cholestrol free but more importantly it is 99.7 caffeine free. This cake has no eggs nor does it use any dairy so your vegan friends who may be sensitive to caffeine can really enjoy this wonderful dessert.

While this recipe gives a yield of 12 servings at my house it make about 6.

WONDERCOCOA CAKE

Yield: 12

Caffeine & Dairy Free Chocolate Cake. One of the very best chocolate cakes I have ever had. Note Wondercocoa is made by Wonderslim and is cholestrol free and 99.7% caffeine free. Submitted by Charlotte Thompson

Ingredients
3 cups flour
2 tsp vinegar
2 cups sugar
2 tsp vanilla
1/2 cup wondercocoa
1 cup Crisco oil
2 tsp baking soda
1 cups cold water

Instructions 1. Mix flour, sugar and cocoa with a spoon. Add baking soda & pour vinegar on top & let foam, then add vanilla, oil & 1 cup water. Stir. Add the last cup of water a little at a time stirring in between. Bake @ 350 degrees for 40 minutes in a greased and floured cake pan

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If your going to have a cake you have to have icing right? Here is a great frosting that your vegan or vegetarian friends will love on the Wondercocoa cake.

Peanutbutter Icing

3 cups powdered sugar
3 tbs earth balance natural buttery spread
1/2 cup smooth peanutbutter
1 tsp vanilla extract
4 tbs soymilk

beat with a hand mixer till smooth.

Frost your cake.

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I like breads too. I use my bread maker all the time to make most of my breads but corn bread just doesn't come out right in a bread machine.

Here is a dairy free cornbread recipe that will please your vegetarian/vegan friends.

Diary Free Cornbread
1/2 cup shortening
1/2 cup sugar
1 1/2 cup yellow corn meal
1 1/2 cup flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 1/2 cup Soy Milk

Cream shortening and sugar, add dry ingredients and milk. Bake in a 9 inch square pan sprayed with Pam or cupcake cups. Bake at 350 degress for 25-35- min.

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Charlotte who gave me the three recipes above also gave me a great dill dip to try as well.

DILL DIP

1 cup Tofutti Sour Supreme Better than Sour Cream
1 cup Vegenaise
2 teasp. minced onion or onion flakes
Parsley flakes to taste
Dill weed to taste Garlic salt to taste Paprika to taste

Use for raw vegetables.

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I hope you enjoy the recipes Charlotte shared with me. I hope youwill try them all. The cake and icing are well worth the effort and better than any mix your going to find.

You have a great day.
Chris