Dairy Free Chocolate Layer Cake w/ Dark Chocolate Mint Frosting

I found that if I cruise the liquidation stores regularly there are many organic products marked down to very reasonable prices.  Recently I found coconut milk for .99 a can and low sodium vegetable broth, 10 for $1.   I am usually happy when they're $2 each.  I never know what I'm going to find.  Recently I bought some Bob's Red Mill whole grain cake mix for $1.49 a package.  That's one third the normal price.  I would normally make this all myself, but couldn't resist that price.  I do like Bob's Red Mill products. Of course, I made it my way, with egg replacer and homemade applesauce instead of oil and 1 cup of filtered water.

After the cake was baked and cooled, I poked holes in the bottom layer with a fork.   Then I poured some of the caramel I made last week for the ice creme over the top and spread it around so it would fall into the holes. 

The frosting:

1/2 cup vegan margarine
4 oz very dark chocolate — choc chips can be used, I used 4 oz of an organic very dark chocolate mint bar
1 cup sucanat
1/3 cup soy or coconut milk creamer
1 teaspoon pure vanilla extract
3/4 cup chopped pecans, lightly toasted
     I like to put some of the nuts in the frosting and some just sprinkled on top.

Put margarine, chocolate, sucanat, and creamer in a saucepan over medium heat and bring to a boil.  Stirring ingredients together, boil for 2 to 3 minutes.  Remove from heat and stir in vanilla and 1/2 cup nuts.  Pour over cake, sprinkle remaining nuts on top. chill for about 30 minutes to set frosting.

And we put it in a bowl with Morgaine's warm baked apple. 

OMG this was a pretty awesome dessert.  My granddaughter gave it two thumbs up.  I think everyone else in the room agreed with her.