Chocolate Rum Cake

Directions

Preheat oven to 350? F.

Oil and flour two 8-inch cake pans.

In large mixing bowl, whisk together tofu, syrup, 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 1 cake layer on plate.

Spread with ½ the frosting.

Top with second layer.

Spread top and sides with rest of frosting.