Mom's Chocolate Cake with Doris' Chocolate Frosting

Here's another recipe that I have veganized from my mother's collection. She used to call it her "bam-bam" cake because legend has it that before she'd put it in the oven she'd always bang the pan against a table to spread out the dough or get rid of any air bubbles or something like that. The frosting is a veganized version from a friend of the family.

1 cup EarthBalance butter
2 cups evaporated cane juice sugar
4-1/2 teaspoons EnrG Egg Replacer
3 tablespoons water
2-1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup cocoa powder
1 cup soy milk
1 tablespoon apple cider vinegar
1 cup boiling water

1 cup brown sugar

3 tablespoons soy milk

3 tablespoons EarthBalance butter

1 teaspoon vanilla extract

1/2 cup chocolate chips

Preheat the oven to 350 degrees. Grease and flour a 9x13 baking pan. In a mixing bowl, cream the butter and sugar. In a small bowl, mix egg replacer with 3 tablespoons water; then add to butter and sugar mixture; blend. In another small bowl or measuring cup, mix soy milk and vinegar. Add to mixing bowl along with flour, baking soda, salt, and cocoa powder. Mix well. Stir in 1 cup boiling water until well blended. Pour into prepared cake pan and bake at 350 degrees for about 50 minutes. Let cool before frosting.

Frosting: Place brown sugar, soy milk and butter in a saucepot and bring to a boil. Cook 1 minute; then remove from heat and stir in vanilla extract and chocolate chips. Beat by hand or with mixer until thickened enough to spread.