*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Cakes                            Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       oz           Tofu
    2       c            Granular sweetener
                         -- (such as Sucanat)
      3/4   c            Oil
    1       c            Water
    1       tb           Vanilla extract
    2       c            All-purpose flour
      3/4   c            Cocoa powder
    2       ts           Ground cinnamon
    1       t            Baking soda
    1       t            Cream of tartar
                         -----MOCHA FUDGE GLAZE-----
      1/4   c            Margarine or oil
      1/4   c            Cocoa powder
    3       tb           Water
    1       t            Instant espresso powder
    1 1/2   c            Granular sweetener
    1       t            Vanilla extract
                         Ground cinnamon for garnish
   For CAKE: Preheat oven to 350 F.  Oil a 10- or 12-inch
   springform pan; dust lightly with a bit of cocoa
   Using electric mixer, blend tofu with sweetener on low
   speed until mixture is paste-like.  Increase speed and
   beat until tofu is thoroughly blended and mixture is
   shiny and the consistency of thick syrup. (Don't worry
   about undissolved granules of sweetener which may
   remain; they will dissolve later on when the liquids
   are added.)
   Add oil, water and vanilla to tofu mixture, beating
   until thoroughly combined.  Sift together flour,
   cinnamon, baking soda, cream of tartar, and cocoa
   powder. Blend sifted dry ingredients into liquid
   mixture. Pour batter into prepared pan and bake until
   tester inserted in center comes out clean, about 40-50
   minutes.  Transfer to rack and cool completely.
   GLAZE: In a small saucepan, combine all ingredients.
   Cook and stir over medium heat until mixture is shiny
   and completely smooth.  Let mixture come to a boil,
   then immediately remove from heat.  Let cool 10
   minutes. Stir vigorously before using.
   To assemble cake:  Remove sides from pan.  If
   necessary, slice off top of cake to make surface even,
   then invert cake on rack set over a pan to catch drips
   of excess glaze.  Remove pan bottom from cake. Pour
   glaze evenly over top of cake, allowing some to drip
   down sides also. Use a knife or spatula to spread
   glaze around sides.  Transfer to serving platter.
   Decorate by sprinkling additional ground cinnamon over
   cake, using stencils to create shapes or a pattern if
   Variation: A mixture of chopped toasted nuts and
   ground cinnamon may be pressed onto sides of freshly
   glazed cake instead of sprinkling plain cinnamon over
   Copyright 1995 Karen Mintzias Non-commercial
   distribution permitted with attribution to source.
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