Chocolate Petit-Fours

½ cup (1 stick) margarine
½ cup water
3 tablespoons cocoa
1 cup flour
1 cup sugar
½ teaspoon baking soda
1 egg
1/3 cup tofutti sour cream

½ cup water
¼ cup (1/2 stick) margarine
½ cup cocoa
3 cups powdered sugar
2 teaspoons vanilla

Preheat oven to 350 degrees. Combine margarine, water and cocoa in a small saucepan. Cook over medium heat, stirring constantly until mixture boils: remove from heat. Stir together flour, sugar and baking soda. Add hot cocoa mixture and stir until well combined. Beat in egg and tofutti sour cream. Pour batter into greased 9 x 13-inch pan, lined with parchment paper. Bake for 20 minutes. Cool and remove from pan. When completely cool, cut cake into 2 x 1-inch pieces. Prepare glaze and spoon over each piece of cake. Garnish with decorating icing of the color and design of your choice. This is your chance to use your new decorating pen!


Bring water and margarine to boil in a small pan. Stir in cocoa and remove from heat. Cool slightly and whisk in powdered sugar and vanilla.

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