Instructions: 1. 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.

2. Meanwhile in a blender combine tofu, rum and vanilla. Whirl until smoothly pureed.

3. 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.

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 Readers Recipes tested in Sunsets kitchens.

This looks good, but I hope that people dont think that the note about the shelf-stable tofu means that the cake doesnt need to refrigerated after frosting. The tofu is shelf stable as long as it isnt opened. After opening, it should be refrigerated, and used within a few days. [Jenny Herl (jlherl@uiuc.edu)]

This is basically the same recipe as I use to make pudding. So judge by that, it makes a thick, creamy pudding, but does not harden. More like a butter icing, I think. ["Workman"

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