INGREDIENTS

INSTRUCTIONS

Pour chocolate into a microwave safe bowl. Heat in a microwave oven  on
half power until chocolate is soft, 2 to 2+1/2 minutes. Meanwhile  in a
blender combine tofu, rum and vanilla. Whirl until smoothly  pureed.
Stir chocolate until smooth. Scrape into blender with tofu  mixture.
Whirl until smoothly pureed. Pour into a bowl and nest in  ice water.
Stir often until frosting is cold, 10 to 12 minutes. Use  or cover
airtight and chill up to 2 days, stir before spreading.  MAKES 2 cups;
enough for a 2-layer 8- or 9-inch cake, a 9- by 13-inch  cake, or 2
dozen cupcakes.  PANTRY: run, orange or coffee flavor liqueur, or water
may be used to  flavor the frosting.  [PER TABLESPOON: 39 cal, 40% cff
(19cal) with regular tofu. 29 cals,  49%cff (14 cals) with low fat
tofu.]  NOTES : Lori Peterkin of Albuquerque uses high-protein,
shelf-stable  tofu (nonrefrigerated) instead of butter in chocolate
frosting. The  frosting is so smooth, cool, and creamy that her kids
also like it as  a pudding. Enough for 2-dozen cupcakes. Time: 20 mins
plus chill  time. *Recipe taken from the "Kitchen Cabinet" column of
Reader's  Recipes tested in Sunset's kitchens. From shelf of
kitpath@earthlink.net 9/98  Recipe by: SUNSET Oct 1998*  Posted to
EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on  Sep 14, 1998,
converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 180
Calories From Fat: 42
Total Fat: 5g
Cholesterol: 15.3mg
Sodium: 402.6mg
Potassium: 578.6mg
Carbohydrates: 21.8g
Fiber: <1g
Sugar: 18.4g
Protein: 12.9g