1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 1/4 cups white sugar
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons coffee powder
1/2 teaspoon apple cider vinegar
1 (8 ounce) package cream cheese, softened
3 eggs
1 cup milk
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
6 cups confectioners' sugar
1 egg
1 cup chocolate syrup
7 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon apple cider vinegar
1/2 cup margarine, melted
4 tablespoons confectioners' sugar
1 egg
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 cup butter, melted
1 cup melted margarine, divided
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans.
Sift the flour, baking powder and salt into a large bowl. Make a well in the center and pour in the milk. Stir with a wooden spoon, then fold in the butter or margarine one tablespoon at a time until the mixture is all moist. Transfer the batter to the prepared pans.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool cake completely before removing from pans.
To make the frosting, cream together the confectioners' sugar and melted margarine. Beat in the eggs, one at a time then stir in the chocolate syrup. Beat in the cake and strawberries juice.
To make the frosting, stir together the cream cheese, egg, milk, vanilla extract, 1/2 teaspoon apple cider vinegar and 1/2 cup margarine. Beat in the 1/2 cup margarine.
Cut one quarter of the frosting into squares. Drizzle the cream cheese mixture over the squares, and sprinkle with remaining 1/2 cup sugar. Chill until serving.