Essential Eating Sour Cream Sprouted Carob Cake

• Cake
• 1 1/2 cups Essential Eating Sprouted Flour
• 1/3 cup carob powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 cup butter
• 1 1/4 cups maple sugar
• 2 large eggs
• 1 teaspoon vanilla
• 3 ounces carob chips
• 1 cup sour cream
• 1/4 cup yogurt
• 1/2 cup water
• Cream Cheese Frosting
• 1 8-ounce package cream cheese
• 5 tablespoons butter
• 1/3 cup maple sugar
• 1 teaspoon vanilla

1. Cake: Preheat the oven to 350 degrees. Grease and flour two 9-inch round cake pans; set aside.
2. In a small bowl, combine the flour, carob powder, baking powder, baking soda and salt.
3. In a large bowl, using a hand mixer, cream the butter and sugar on medium speed until combined. Beat in the eggs and vanilla until combined. Beat in the carob and sour cream.
4. Alternately add the flour mixture, yogurt and water. Beat on low after each addition just until combined.
5. Spread the batter in the prepared pans. Bake for 25 minutes, or until the tops spring back when lightly touched. Remove from the pans and cool.
6. Frosting: Using an electric mixer, beat the cream cheese and butter together until smooth and creamy.
7. Add the vanilla and blend. Add the sugar slowly to blend. Mix on high until the sugar has dissolved and the frosting is velvety smooth.
8. Place one layer of cake on a cake plate. Spread the top with frosting. Stack the second layer on top of the first. Dust with maple sugar.
9. To make checkered design on the top, cut 1/2-inch strips of paper and lay them over the top of the cake to make a checkerboard pattern. Sprinkle with maple sugar. Remove the strips.

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Taken from www.epicurious.com/recipes/member/views/essential-eating-sour-cream-sprouted-carob-cake-51469151 (may not work)