Instructions: Lightly oil two 8-inch round cake pans and set aside.

In a food processor or blender, place the soy milk and tofu, and blend for 1 minute. Add the water and blend an additional 30 seconds.

In a medium bowl, sift together the sugar, flour, soy flour, baking powder, baking soda, and salt. Add the dry ingredients to the food processor and blend for 1 minute. Add the applesauce, vanilla, and peppermint extract, and blend an additional 30 seconds or more to combine. Add the chocolate chips and pulse 2 to 3 times to incorporate.

Divide the batter evenly between the two pans. Bake at 350 degrees for 30 to 35 minutes or until an inserted toothpick comes out clean. Place the cakes on a rack to cool for 5 minutes. Then invert the layers on to a rack, remove the pans, and allow to cool completely before frosting with frosting of choice, if desired.

This recipe yields two 8-inch layers.

Comments: This cake can also be prepared in a 9- by 13-inch pan for 20 to 25 minutes or until an inserted toothpick comes out clean.

Yield: 1 cake

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