| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Vegtime4 |
12 |
servings |
INGREDIENTS
| 1 |
|
Cup.pureed firm silken tofu; regular or low-fat |
| 1 |
c |
Maple syrup or honey |
| 3/4 |
c |
Brewed espresso or strong coffee |
| 2 |
lb |
Rum |
| 1 |
ts |
Vanilla |
| 1/4 |
c |
Ice water |
| 1 1/4 |
c |
Whole wheat pastry flour |
| 1 |
c |
Cocoa |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1/4 |
ts |
Cinnamon |
|
|
Chocolate curls for garnish; (optional) |
| 1/4 |
c |
Maple syrup or honey or barley malt syrup |
| 1/4 |
c |
Brewed strong coffee or espresso |
| 3 |
tb |
Rum; preferably dark |
| 10 1/2 |
oz |
Extra-firm silken tofu |
| 1 |
ts |
Vanilla |
| 2 |
lb |
Rum; preferable dark |
| 6 |
oz |
Semisweet chocolate; melted |
| 12 |
|
SERVINGS DAIRY-FREE |
INSTRUCTIONS
RUM SYRUP
CHOCOLATE RUM FROSTING
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 I 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.; 6G PROT.; 5G TOTAL FAT (3G SAT. FAT); 45G
CARB.; 0 CHOL., l85MG SOD , 4G FIBER
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Feb 20, 1999.
Recipe by: Vegetarian Times, June 1998, page 56
Converted by MM_Buster v2.0l.
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