1 3/4 c flour
3/4 c Hershey’s Cocoa
1 1/2 ts baking powder
1 tsp salt
2 tsp. of squeezed orange juice
1 c vanilla soy milk
1/2 c canned pumpkin
1 c boiling water
The basis for my recipe came from the back of the Hershey’s Cocoa container.
Heat oven to 350 degrees. Spray Pam on two round cake pans and lightly flour. Combine all ingredients in order, blending well and boiling water in for the last couple minutes. Bake 30 minutes.
Frost with 4 c confectioner’s sugar, 5 Tbsp. vanilla soy milk,
3-4 ts. of fresh squeezed orange juice. Blend till smooth and fill between layers generously and over the top.