CHOCOLATE CAKE WITH CARAMEL ICING

Steps:

• Add the ground flax seed and water to the liquid mixture. Give it a good stir.
• Combine the wet and dry ingredients, and mix well. Stir in 1 tablespoon white vinegar.
• Pour the mixture into an oiled 10 inch spring form cake pan and bake 35 minutes.
• Using a long wooden skewer test for doneness by poking the skewer in the middle of the cake. If it comes out clean it's done.
• Cool for 15 minutes in the pan, then remove to a rack and cool completely.
• Ice when the cake is cold.
• If you choose to ice your cake with the caramel icing here is what you do: In a saucepan, combine the brown sugar, milk and butter. Stirring constantly, bring the mixture to a boil for 3 minutes. Then, remove from the heat and add the vanilla. Let it cool to lukewarm. Beat until it's creamy and thick enough to spread on the cake. If its too thick add more milk or a small amount of cream. This makes enough icing to ice 1 layer.
• Enjoy!