Cake:

Preheat oven to 350°F. Grease and flour 2 round 9-inch baking pans.

In a large bowl, measure flour, sugar, baking powder, salt, oil, non-dairy creamer, and vanilla. Beat 2 minutes on high speed, scraping bowl occasionally.

In a large glass or metal mixing bowl, beat egg whites until stiff peaks form.

Fold  ⅓   of the whites into the batter, then quickly fold in remaining whites until no streaks remain.

Pour batter into pans.

Bake 30 to 35 minutes, until a toothpick inserted into the cake will come out clean.

Filling:

Over a medium flame, heat 1¼  cups non-dairy creamer until bubbles begin to form around the edge of the saucepan. Immediately add sugar and salt, stirring until dissolved. Remove pan from the heat.

In a small bowl, combine remaining  ¼  cup non-dairy creamer with cornstarch and whisk to remove lumps. Whisk in 2 egg yolks.

Pour hot creamer mixture into cold creamer mixture in a thin stream, whisking constantly.

Return the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (5 to 10 minutes). Remove from heat.

 Stir in vanilla. Allow to cool to room temperature.

Chocolate Frosting:

Whisk all ingredients together in a heavy saucepan over low heat, whisking vigorously until smooth.

Add extra water or soy or rice milk if needed until desired consistency is reached.

To assemble cake:

Remove cakes from pans.

Place 1 cake on a serving plate or board, and spread with the custard filling.

Top with second cake layer.

Pour chocolate frosting over and down the sides of the cake.

Store in refrigerator.

Contributed by: Aliza Goldman