Cake Base

• 2 cups Evaporated Cane Juice*
• 1 ¾ cups Flour
• ¾ cup Cocoa Powder
• 1 ½ tsp. Baking Powder
• 1 ½ tsp. Baking Soda
• ¼ cup extra virgin olive oil
• 1 tsp. Salt
• 2 Eggs
• 1 cup milk
• 1 cup boiling water

Frosting

• 6 Tbsp softened butter
• 2 ¾ cups of organic powdered sugar ("evaporated cane juice")
• ½ cup cocoa
• 1/3 cup milk

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Cook for 35-40 minutes at 350° F.

Directions

1. Stir evaporated cane juice, flour, cocoa, baking powder, baking soda and salt together in a bowl

2. Add eggs, milk, oil

3. Beat for two minutes

4. Stir in boiling water

5. Pour into floured pan

6. While base is cooking, make frosting by whisking ingredients together

7. Wait until cool, and then add frosting

* Evaporated cane juice can now be found at Walmart and health food stores. It is unrefined, and often dehydrated with sunlight. Unadulterated sugar is not bright white. Evaporated cane juice is fairly safe for diabetics, unlike white sugar, but of course, moderation is always recommended.