Black forest cake #1

8 Servings

Ingredients

Quantity Ingredient
1 cup Water
1 cup Honey
½ cup Applesauce
1 teaspoon Vanilla
1 teaspoon Vinegar
2 cups Wholewheat pastry flour or unbleached white flour
¾ cup Cocoa powder
1 tablespoon Baking powder
1 teaspoon Baking soda
½ cup Water
¼ cup Honey
2 Thin lemon or orange slices
⅓ cup Kirsch
¾ cup Raw cashews
¾ cup Water
2 teaspoons Vanilla
½ cup Honey
10 ounces Firm tofu
3 ounces Semi-sweet chocolate; melted
1 Jar (16-oz) pitted cherries; drained

Directions

SYRUP

ICING

From: Mark Alexander <mark@...> Date: Fri, 1 Jul 1994 02:27:10 GMT 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 until springy.

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 vanilla 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 layer of cherries & dot with a little vanilla icing to help the top layer stick.

Place the top layer on the cherries & brush again with syrup. Frost top & sides with vanilla icing. Decorate with cherries & pipe rosettes if desired.

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.

"Vegetarian Times" December, 1993 REC.FOOD.RECIPES ARCHIVES

/CAKES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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