½cupchopped pecansplus more if you’d like to put on top for a nice touch
Preheat oven to 350F. Prepare your sheet cake pan by giving it a quick spray of vegetable cooking spray.
In a saucepan, melt the butter over medium heat. Add the cocoa and stir until well combined. In a separate, small sauce pan, heat the water until it’s good and hot. Add the hot water, stir, and bring that mixture to a boil for 20-30 seconds. Then remove from heat.
In a mixing bowl, combine the flour, sugar, salt, and baking soda.
In a separate, smaller bowl combine the milk, vinegar, whipped tofu, and vanilla and stir well. Set aside.
Pour the hot chocolate mixture over the flour mixture and stir well. Then fold in the tofu mixture and stir until everything is well-combined. Pour the batter into the prepared cake pan. Bake for 20 – 25 minutes.
We will be icing the cake while it is still warm so go ahead and make the frosting while the cake is baking. Melt the butter in a saucepan (I used the same one from the cake…didn’t even bother to rinse it out since the ingredients are so similar) over medium heat. Add the cocoa. Is this sounding familiar?
Remove from heat and add the soy milk and vanilla. Stir until combined. Now add the powdered sugar, 1 cup at a time, giving it a good stir between each cup. Add the chopped pecans, stir together.
Once the cake is done, remove it from the oven and pour the frosting evenly over the still warm cake. Let the heat help spread that frosting out all the way through from the far corners of the cake. Make sure the frosting and pecans are equally distributed across the cake.
I use what is technically referred to as a “half” sheet cake pan, in that it is 12″ wide X 16″ long by 2″ deep.