Chocolate Rum Cake

1 cup pureed firm silken tofu (reg. or low-fat) 1 cup maple syrup 3/4 cup brewed espresso or strong coffee 2 tablespoons rum 1 teaspoon vanilla 1/4 cup ice water 1 1/4 cups whole wheat pastry flour 1 cup cocoa 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon cinnamon chocolate curls for garnish -- optional Rum Syrup: 1/4 cup maple syrup or barley malt syrup 1/4 cup brewed strong coffee or espresso 3 tablespoons rum, preferably dark Chocolate Rum Frosting: 10 1/2 ounces extra-firm silken tofu 1 teaspoon vanilla 2 tablespoons rum, preferably dark 6 ounces semisweet chocolate -- melted 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 1/2 the frosting. Top with second layer. Spread top and sides with rest of frosting.

Per serving: 262 cal.; 6 g prot.; 5 g total fat (3 g sat. fat); 45 g carb.; 0 chol.; 185 mg sod.; 4 g fiber