INGREDIENTS:

CAKE:
1 1/4 cups pastry flour
1 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1/4 tsp cinnamon powder
1 cup firm silken tofu, pureed
1 cup honey
2Tbs instant coffee granules
4 Tbs rum- dark is best
1 tsp vanilla extract

SYRUP:
1/4 cup honey
2 tbsps instant coffee granules
3 Tbs rum- dark is best

FROSTING:
one container extra firm silken tofu- approximately 10 oz
2 Tbs rum- dark is best
1 tsp vanilla extract
8 oz semi sweet chocolate - melted

Preheat oven to 350°.

Grease and dust with flour two 8 inch round cake pans.

In a large bowl, whisk the tofu, honey, coffee granules water rum and vanilla until smooth.

In another large bowl whisk together the flour, cocoa, baking powder, baking soda and cinnamon. Add flour micture to tofu mixture and beat until smooth.

Divide the batter between the two cake pans.

Bake until the cakes are springy to the touch- about 15 minutes.

Cool in pans on wire racks for about 15 minutes.Turn cakes out on to wire racks and cool completely.

SYRUP:
in a small saucepan stir together all the ingredients. Heat over low heat for about 4 minutes. Using a pastry brush, spread the warm syrup over the two cooled cakes.

FROSTING:
Combine all ingredients in a blender or food processor. Put one cake on to a serving plate. Spread with half the frosting. Put the second cake on top.

Spread the top and sides of the two stacked cakes with the remaining frosting.

Garnish if desired with chocolate curls or whatever you have that is pretty.

YIELD: 12 servings
262 calories. 5 G total fat per serving.