Accidental vegan brownie cake

Why's it accidental? Because doubling a vegan brownie recipe to fit a lasagna pan doesn't give you a large tray of vegan brownies. It gives you heaven.

Brownie cake

• 3 cups flour
• 1 1/2 cups dry sweetener
• 1 cup cocoa powder
• 1 1/2 tsp baking powder
• 3 tsp baking soda
• 1 tsp salt
• 1 cup chopped walnut or other nut
• 3 cups soy milk
• 1 cup olive oil

Turn the knob on your stove to 350 and preheat it. Sift together all the dry ingredients so it's an even blend. Now add the wet ingredients and gently mix it just enough to become a paste. Pour into a lasagna pan. If your pan isn't non-stick, I hope you greased it first. And none of that 8x8 jazz either. We're talkin 9x13. That's where it's at. Now put it in the oven for about 35-40 minutes, or until a toothpick from the center comes out clean. Then let it be for another 30 minutes. Now's a good time for kitchen smells.

Mmmmmm icing

• 1 cup chocolate chips
• 2 tbsp soy margarine
• 1/4 cup soymilk
• 1 1/2 tbsp vanilla extract

Melt it all down in a double boiler until it starts to get thick, but not burnt. Refrigerate for about 45 minutes to 1 hr while the cake is cooking and then cooling. Then lather it on just like you want it.