Light and Easy Chocolate Cake

I am sorry it has taken me so long to post this. Thank you for the emails requesting a copy of my husband's Chocolate cake recipe.

Preheat the oven to 325 degrees F. Lightly grease bundt pan

In a blender, mix until very smooth:
1 (10 oz.) pkg. reduced-fat firm silken tofu
1 cup sugar or Sucanat
1/2 cup water, coffee, or coffee substitute
6 tbsp. unsweetened cocoa powder
1 Tbsp. vinegar
1 Tbsp. vanilla

In a medium bowl, mix together:
1 1/4 cups unbleached flour or whole wheat pastry flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt

Pour the contents of the blender into the bowl, and mix together briefly but thoroughly. Scrape into prepared bundt pan.
Bake about 45 minutes, do not over bake. Cool on a rack.

Thank you for your emailing asking for this recipe

Lean Cocoa Frosting

Mix together in a blender:
1 cup soy milk
3/4 cup Sucanat
2/3 cup unsweetened cocoa
1/3 cup cornstarch

Pour into a heavy, medium saucepan, and stir constantly over medium eat with a wooden spoon, scraping the bottom and sides often, for about 7 minutes until thick and glossy,

Remove the pan from the heat, and add
1 tsp. vanilla extract
Beat the mixture with a wire whisk to remove any lumps.
Cool the mixture completely, stirring occasionally. You can refrigerate it if it's made ahead of time, but bring it to room temperature before frosting the cake. Beat until smooth again.