Why is it that I always have the ingredients for chocolate cake in my house?  This depression era vegan chocolate cake is fantastic!  Moist and crumbly and oh so tasty.  I sadly have yet to have the time to find a dairy-free margarine in the stores so I just made up a chocolate-peanut butter frosting with ingredients I did have. This frosting is just slightly peanut buttery.
Chocolate Peanut Butter Frosting

• 3 squares Bakers Chocolate
• 2 Tbs Dutch Process Cocoa
• 4 Tbs oil
• 2 generous Tbs natural Peanut butter
• powdered sugar to taste
• approximately 1/2 cup Almond milk

Instructions

1. Melt the Bakers chocolate over low heat in a small saucepan.
2. Add Dutch Process Cocoa, oil, and peanut butter.
3. Add powdered sugar to taste (I estimate that I used about 1/2 cup)
4. Whisk in almond milk.
5. Pour and spread over finished cake when still warm.