Dairy-free Chocolate Chip Cake

1 cup unsalted acceptable margarine
3 cups all-purpose flour
1 cup sugar
1 cup packed brown sugar
or 1 cup white sugar and 2 tablespoons light molasses
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup water and 3/4 cup rice milk
or 1 1/2 cups water
2 teaspoons vanilla
2 eggs
12 ounces acceptable chocolate chips

Note: If you use salted margarine, omit the salt.

In a mixing bowl, beat margarine until soft. Add flour, white sugar, brown sugar (or 1
cup more white sugar and molasses), baking powder, and salt. Mix with a spoon. Add
the water and/or milk, vanilla, and eggs. Beat on low until combined. Beat on high for
about 2 minutes. Add chocolate chips and mix. Pour into a greased and floured 9x13
inch pan. Bake in a 400 degree F. oven (375 if your oven is hotter) for 30 to 35 minutes
or until wooden toothpick comes clean. Let cool. Serve.

Note: If you are not on a dairy-free diet, you can use regular milk instead of water,
use salted butter or margarine, and add no salt to this recipe.

Chocolate Chip Swirl Cake
Follow the above recipe, except melt the chocolate chips (you might want to reduce the
chocolate chips to 6 ounces), swirl it in the cake batter with a rubber spatula after it is
placed in the cake pan.

The Pratt Family Cookbook
www.fastq.com/~jbpratt/recipes/recipemain.html