Chocolate Olive Oil Cake
From Ciao Itlalia in Umbria - Mary Ann Esposito
Ingredients
3 cups unbleached all purpose flour
2 cups sugar
6 Tablespoons cocoa
2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup extra virgin olive oil
2 Tablespoons white vinegar
1 Tablespoon vanilla extract
2 cups cold water
Preheat oven to 350
Butter and flour two 9 inch cake pans and set aside.
Mix the flour, sugar, cocoa, baking soda, and salt together in a large bowl. With a hand mixer on low speed beat in the oil, vinegar, vanilla, and water until smooth. Pour the mixture into the prepared pans. Bake for 30 minutes, or until a cake skewer inserted in the center comes out clean. Do not overbake. The cake should be firm to the touch.
Place the cake pans on cooling racks and cool for 15 to 20 minutes, then remove from pans to cool completely.
Frosting
Two 8 ounce packages Philadelphia Lite Cream Cheese at room temperature
3 1/2 to 4 cups confectioners' sugar
1/4 teaspoon cinnamon oil or 1 Tablespoon almond extract
Crystallized white sugar for sprinkling on top
Beat the cream cheese in a bowl until smooth. Gradually add enough sugar to make a smooth frosting that is not runny. Stir in the cinnamon oil. Frost the cake layers when cool and sprinkle the crystallized sugar over the top. Cut into wedges to serve.
