For Cake:

• 2 1/4 cups all purpose flour
• 1 1/2 cups white sugar
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup canola oil
• 1 cup non-dairy creamer
• 1 teaspoon vanilla extract
• 4 egg whites

For Custard Filling:

• 1 1/2 cups non-dairy creamer, divided
• 1/2 cup white sugar
• 1 pinch salt
• 4 tablespoons cornstarch
• 2 egg yolks
• 2 teaspoons vanilla extract

For Chocolate Frosting:

• 2 cups confectioners's sugar
• 3/4 cup cocoa powder
• 1 teaspoon vanilla extract
• 1/4 cup soy or rice milk or water

For Cake:

1. Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) round baking pans.
2. In a large bowl, measure flour, sugar, baking powder, salt, oil, non-dairy creamer and the vanilla into a large mixing bowl. Beat 2 minutes on high speed, scraping bowl occasionally.
3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
4. Pour batter into pans, bake 30 to 35 minutes. A toothpick inserted into the cake will come out clean.

For Filling:

1. Over a medium flame, heat 1-1/4 cups of non-dairy creamer until bubbles begin to form around the edge of the saucepan. Immediately add sugar and salt, stirring until dissolved. Remove the pan from the heat.
2. In a small bowl, combine remaining 1/4 cup non-dairy creamer with the cornstarch and whisk to remove lumps. Whisk in the 2 egg yolks.
3. Add the hot creamer mixture in a thin stream, whisking constantly. Return the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 to 10 minutes).
4. Remove from heat and stir in vanilla and allow to cool to room temperature.

For Chocolate Frosting:

1. Place all ingredients in a heavy saucepan over low heat, whisking vigorously until smooth. Add extra water/soy or rice milk if needed until desired consistency is reached.

To assemble cake:

1. Remove the cakes from the pans.
2. Place 1 cake on a serving plate or board, and spread with the custard filling.
3. Top with second cake layer.
4. Pour chocolate frosting over and down the sides of the cake.
5. Store in refrigerator.

Contributed by: Aliza Goldman