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How To make Chocolate Rum Cake

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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

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