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Acorn Chocolate Cake, a Rare Treat
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Complete directions for leaching acorns are available in the book "Acorns and Eat'em," available here:  https://www.createspace.com/4391559

 

Acorn Chocolate Cake

Mix together well with a fork:

2 cups flour

2/3 cup baking cocoa

1 tsp baking powder

1 tsp baking soda

½ tsp salt

 

In a second bowl mix:

1 & ¾ cup sugar

¾ cup ground, leached, cooked, pre-frozen, thawed and drained acorns

½ cup rice milk (dairy milk O.K.)

2 tsp vanilla extract

 

Slowly add to sugar and acorn mixture:

2 beaten eggs

¾ cup water

 

Carefully add sugar mixture to the first bowl. Mix well.

Oil and flour two 9" cake pans (or one 13X9). Bake in a pre-heated oven at 350 degrees for 25-35 minutes. Cool

 

Chocolate Frosting

1&1/2 cups powdered sugar

2/3 cup baking cocoa

½ cup butter (one stick) or substitute

5-6 Tbs rice milk (dairy milk O.K.)

1 tsp vanilla extract

 

Suellen Ocean is the author of Acorns and Eat'em, a how-to vegetarian cookbook and field guide for eating acorns. Find it here: http://www.amazon.com/Acorns-Eatem-How--Vegetarian-Cookbook/dp/1491288973