Chocolate rum cake

 
 Chocolate Rum Cake
 
 Recipe By : Vegetarian Times, June 1998 
 Serving Size : 12 Preparation Time :0:00 
 Categories : Desserts
 Amount Measure Ingredient -- Preparation Method 
 -------- ------------ -------------------------------- 
 1 cup pureed firm silken tofu (reg. or low-fat) 
 1 cup maple syrup 
 3/4 cup brewed espresso or strong coffee 
 2 tablespoons rum 
 1 teaspoon vanilla 
 1/4 cup ice water 
 1 1/4 cups whole wheat pastry flour 
 1 cup cocoa 
 1 teaspoon baking powder 
 1 teaspoon baking soda 
 1/4 teaspoon cinnamon 
 chocolate curls for garnish -- optional
 Rum Syrup: 
 1/4 cup maple syrup or barley malt syrup 
 1/4 cup brewed strong coffee or espresso 
 3 tablespoons rum, preferably dark
 Chocolate Rum Frosting: 
 10 1/2 ounces extra-firm silken tofu 
 1 teaspoon vanilla 
 2 tablespoons rum, preferably dark 
 6 ounces semisweet chocolate -- melted
 Preheat oven to 350° F. Oil and flour two 8-inch cake pans. In large 
 mixing bowl, whisk together tofu, syrup, coffee, rum, vanilla and water 
 until smooth.
 In separate bowl, sift together remaining dry ingredients. Add to wet 
 ingredients and mix until smooth. Divide batter into cake pans. Bake 
 until cakes are springy to the touch, about 15 minutes. Cool in pans 10 
 minutes. Remove from pans; cool on wire racks.
 Syrup: Heat all ingredients together in a small sauce pan. Brush mixture 
 on top of cake layers with pastry brush.
 Frosting: In blender or food processor, combine all ingredients; process 
 until smooth. Place 1 cake layer on plate. Spread with 1/2 the frosting. 
 Top with second layer. Spread top and sides with rest of frosting.
 
 
 Per serving: 262 cal.; 6 g prot.; 5 g total fat (3 g sat. fat); 45 g 
 carb.; 0 chol.; 185 mg sod.; 4 g fiber