Chocolate Sour Cream Cake

Ingredients:

• 3 ounces unsweetened baking chocolate
• 1/2 cup coconut oil
• 1 cup boiling water
• 3 T flaxmeal
• 2 cups unbleached flour
• 2 cups sugar
• 2 tsp baking soda
• 1 tsp salt
• 2 tsp dry egg replacer
• 1/2 pint Tofutti sour cream
• 2 teaspoons vanilla

Directions:

Preheat oven to 325. Grease and brown dust (with cocoa) a bundt or 9x13 cake pan.

Combine the chocolate, oil and boiling water in a small saucepan. Cook over medium heat, stirring constantly, until chocolate is melted and smooth. Add flaxmeal, stir and allow to sit

In a large mixing bowl, mix together the flour, sugar, baking soda, salt and egg replacer. Pour hot chocolate mixture over dry ingredients. Add the sour cream and vanilla. Beat until well blended.

Pour into prepared pan. Bake for 40-45 minutes until cake tester inserted in center comes out clean. Remove from oven and flip out onto rack to cool.