For the Cake:
1 1/2 cups unbleached all-purpose flour
1 cup sugar
3 Tbsp. cocoa powder
1 tsp. baking soda
1 tsp. vanilla extract
1 Tbsp. distilled white vinegar
5 Tbsp. oil or melted margarine
1 cup cold water
For the Cream Filling:
3/4 cup sugar
1/2 cup margarine, at room temperature
2/3 cup shortening
1/2 cup plus 1 Tbsp. nondairy creamer (try Silk brand)
2 tsp. vanilla extract
To Assemble:
4 cups vegan chocolate chips
For the Cake:
•Preheat the oven to 350°F.
•Using a fork, combine the flour, sugar, cocoa powder, and baking soda in a large bowl.
•Stir in the vanilla extract, vinegar, and oil or margarine.
•Add the water and mix well.
•Line a baking sheet that has edges with parchment paper. Pour the batter in and spread smooth.
•Bake for 30 to 35 minutes, or until a knife inserted in the center comes out clean. Cool.
For the Cream Filling:
•Using a mixer, whip together all the ingredients until creamy.
To Assemble:
•Cut the cake in half widthwise. Spread a layer of the cream filling on one side and place the unfrosted layer on top. Cut into 1-inch-by-4-inch strips.
•Heat the chocolate chips in the microwave for 20 seconds and stir. Repeat until mostly melted, then stir until completely melted. Pour over the cakes and let harden.
