Recipe for Chocolate Rum Cake 
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Yield:
12
Ingredients:
Amount Ingredient
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 lb rum
1 tsp vanilla
1/4 cup ice water
1/4 cup whole wheat pastry flour
1 cup cocoa
1 tsp baking powder
1 tsp baking soda
1/4 tsp 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 tbl rum, preferably dark
----------------- CHOCOLATE RUM FROSTING ----------------
1/2 oz extra-firm silken tofu
1 tsp vanilla
2 lb rum, preferable dark
Instructions:
Instructions: 12 SERVINGS DAIRY-FREE

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.

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