Lowfat chocolate cake

3 C flour        
1 ½ C sugar      
1 t salt         
 2 t baking soda
6 T cocoa        

2 t vanilla          

1/3 C oil        

2 T vinegar

2 1/3 C water             

Mix dry ingredients together. Add wet ingredients and mix well. 350 for 30 minutes.

PEANUT BUTTER FROSTING

 3 oz. soft cream cheese  (or soft butter)       

1/4 C creamy peanut butter

2 C powdered sugar         

2-4 T milk               

1/2 t vanilla

Beat until creamy. Add milk as needed. Sprinkle mini chocolate chips on top of frosting, after frosting the cake.

Vegan frosting:  omit cream cheese and butter.  Use almond milk, stirring until frosting is thick.  Refrigerate frosted cake.

World Cup 2006 cakes for Isaac's 13th birthday in Germany