- 3 tablespoons soy margarine
- 1 tablespoon peanut butter
- 4 tablespoons Equal Exchange Organic Baking Cocoa
- 4 tablespoons hot water
- 1 teaspoon vanilla
- 1 1/2 cups confectioners sugar
In a medium bowl, beat the margarine and peanut butter with an electric mixer until creamy. Separately, in a small dish, blend together the cocoa, hot water, and vanilla until smooth and shiny. Beat this cocoa paste into the margarine and peanut butter, blending thoroughly. Next, sift the confectioners sugar into the cocoa mixture, half a cup at a time, beating until smooth. Spread the frosting on the cooled cake. (Yields 3/4 cup frosting for an 8-inch square cake)
From the Moosewood Restaurant Low Fat Favorites, published by Clarkson N. Potter, Inc. 1996.