Chocolate Cake with Darleen's Healthy Buttercream

By courtneyepowell

Ingredients

• Buttercream:
• "The Brownie That Could" recipe on Key Ingredient
• 2 c organic shortening (nonhydrogenated palm oil, available at Whole Foods)
• 1 c tapioca starch
• 1 c agave nectar (or grade A light maple syrup)
• 1 T pure vanilla extract

Preparation

Step 1

Prepare the "Brownie that Could" recipe batter and divide between 2 greased 8 or 9 in cake tines. Bake at 350 for 20 mins. Let cakes cool completely before frosting. We like to do this as a double layer cake with frosting between layers and then all around and on top.

Buttercream:
Place all ingredients in the bowl of an electric mixer and beat with whisk attachment until light and fluffy. Frosting can be refrigerated for up to a month, but bring it back to room temp and rewhip before using.

Feel free to add fresh berries on top of the cake too!