CHOCOLATE LAYER CAKE
Source: Vegetarian Times, January 2006
Servings: 12

FOR CAKE:
1 cup pureed firm silken low-fat tofu
1 cup maple syrup
3/4 cup brewed strong coffee, cold
2 teaspoons vanilla
1/4 cup cold water
1 cup cocoa
3/4 cups whole wheat pastry flour
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
FOR CHOCOLATE FROSTING:
10 1/2 ounces extra-firm silken tofu
2 teaspoon vanilla
6 ounces vegan semisweet chocolate – melted
Raspberries for garnish, optional

TO MAKE CAKES:
Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans.

In large mixing bowl, whisk together tofu, syrup, coffee & vanilla and water
until smooth.

In separate bowl, sift together remaining cake dry ingredients. Add to tofu mixture, and beat with electric mixer until smooth, about 2 to 4 minutes. Divide batter between cake pans.

Bake until cakes are springy to the touch, about 15 minutes. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on wire racks.

TO MAKE FROSTING:
In blender or food processor, combine tofu, vanilla and melted chocolate ingredients; process until smooth.

TO ASSEMBLE:
Place 1 cake layer on serving plate. Spread with 1/2 the frosting. Top with second layer. Decoratively frost top and sides. Garnish with raspberries, if desired.

Per serving: 227 cal.; 7 g prot.; 6.5 g total fat (3 g sat. fat); 40 g
carb.; 0 chol.; 173 mg sod.; 4 g fiber; 24g sugars