- 8 oz tofu
- 2 cup Granular sweetener
- -- (such as sucanat)
- 3/4 cup oil
- 1 cup water
- 1 tbsp vanilla extract
- 2 cup all-purpose flour
- 3/4 cup cocoa powder
- 2 tsp Ground cinnamon
- 1 tsp baking soda
- 1 tsp cream of tartar
- MOCHA FUDGE GLAZE
- 1/4 cup margarine or oil
- 1/4 cup cocoa powder
- 3 tbsp water
- 1 tsp Instant espresso powder
- 1 1/2 cup Granular sweetener
- 1 tsp vanilla extract
- Ground cinnamon for garnish
1 For cake: preheat oven to 350 °F.
3 Using electric mixer, blend tofu with sweetener on low speed until mixture is paste-like.
4 Increase speed and beat until tofu is thoroughly blended and mixture is shiny and the consistency of thick syrup.
5 (don"t worry about undissolved granules of sweetener which may remain; they will dissolve later on when the liquids are added).
8 Blend sifted dry ingredients into liquid mixture.
9 Pour batter into prepared pan and bake until tester inserted in center comes out clean, about 40-50 minutes.
10 Transfer to rack and cool completely.
11 Glaze: in a small saucepan, combine all ingredients.
12 Cook and stir over medium heat until mixture is shiny and completely smooth.
13 Let mixture come to a boil, then immediately remove from heat.
14 Let cool 10 minutes.
15 Stir vigorously before using.
16 To assemble cake: remove sides from pan.
17 If necessary, slice off top of cake to make surface even, then invert cake on rack set over a pan to catch drips of excess glaze.
18 Remove pan bottom from cake.
19 Pour glaze evenly over top of cake, allowing some to drip down sides also.
20 Use a knife or spatula to spread glaze around sides.
21 Transfer to serving platter.
22 Decorate by sprinkling additional ground cinnamon over cake, using stencils to create shapes or a pattern if desired.