---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Low-fat, Vegetarian
       Yield: 12 servings
       1 c  Water
       1 c  Honey
     1/2 c  Applesauce
       1 ts Vanilla
       1 ts Vinegar
       2 c  Wholewheat pastry flour or
            -- unbleached white flour
     3/4 c  Cocoa powder
       1 tb Baking powder
       1 ts Baking soda
     1/2 c  Water
     1/4 c  Honey
       2 ea Thin lemon or orange slices
     1/3 c  Kirsch
     3/4 c  Raw cashews
     3/4 c  Water
       2 ts Vanilla
     1/2 c  Honey
      10 oz Firm tofu
       3 oz Semi-sweet chocolate, melted
      16 oz Jar pitted cherries, drained
   CAKE: Preheat oven to 350F.  Combine liquid ingredients in a large bowl &
   whisk well.  Sift dry ingredients together & whisk into liquid mixture.
     Pour into greased & floured 9 cake tin & bake for 35 minutes or
   Cool cake completely & remove from pan.  With a serrated knife, cut cake
   horizontally to make 3 thin layers.
   SYRUP: Combine first 3 ingredients in a small pot & boil for 3 minutes.
   Let cool & then add kirsch.
   ICING: In a blender, combine cashews, water & vanilla.  Blend till smooth
     & creamy.  Add honey & tofu & blend again.  Set aside 2 c for the
   icing to go on top & sides of cake.  To the rest of the mixture, add
   melted chocolate & 3 tb of syrup.  Blend till smooth.  Chill both icings
   before using.
   TO ASSEMBLE: Carefully remove the top two layers of cake.  Brush some
   syrup onto bottom layer & spread half of chocolate icing over it.  Place
     the middle cake layer on top & brush with syrup & icing.  Put down a
     of cherries & dot with a little vanilla icing to help the top layer
     Place the top layer on the cherries & brush again with syrup.  Frost top
   sides with vanilla icing. Decorate with cherries & pipe rosettes if
   Chill several hours before serving.  The cake can be kept covered if not
   being served till the following day.  However, the frosting may discolour
   after about 3 days.