Chocolate Rum Cake

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(I'm disk cleaning my Buster folder this morning.)

 

This is among the current recipes at the Vegetarian Times website:

 

* Exported from MasterCook *

 

Chocolate Rum Cake

 

Recipe By : www.vegetariantimes.com 6/99

Serving Size : 12 Preparation Time :0:00

Categories : Cakes And Frostings Soyfoods

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup pureed firm silken tofu -- regular or low-fat

1 cup maple syrup or honey

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 honey 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 -- preferable dark

6 ounces semisweet chocolate -- melted

 

Preheat oven to 350 degrees. Oil and flour two 8-inch cake pans. In large

mixing bowl, whisk together tofu, syrup or honey, 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. Makes

12 servings.

 

Per Serving: 262 Cal.; 6g Prot.; 5g Fat; 45g Carb.; 0 Chol.; 185mg Sod.; 4g

Fiber

 

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