VEGETARIAN COOKING

(Page 6 of 6)

February/March 1996
 
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Frosting

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1/2 package silken tofu (the other half)1/2 cup nondairy, barley malt sweetened chocolate chips (If you eat dairy, you could also use regular chocolate chips.)2 tablespoons real maple syrup1 teaspoon vanilla

Place the chocolate chips and maple syrup in a glass measuring cup. Cook the chocolate, with two inches of water, in a microwave or a saucepan, just until melted. Blend all the ingredients in the food processor until smooth. Taste for additional sweetener. Pour into a bowl and refrigerate for about one hour until it thickens. (You can speed up this process if you stick it in the freezer and stir every few minutes.) After the cake has cooled, spread on the frosting.

If you're making a layer cake, remove the layers from the pans by loosening with a butter knife. Peel off the wax paper. Frost the bottom layer, then the top and let the frosting drip down the sides a bit. Decorate the top with chocolate chips or a few strawberry halves around the edge.

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