Dessert: Chocolate Raspberry Bundt Cake

adapted from the Park Ivy Garden Cafe Cookbook

    1 c. silken soft tofu
    3/4 c. water
    1/2 c. cooking oil
    1/2 c. milk or alternative milk (such as soy or almond)
    1 tsp. vanilla extract
    2 1/3 c. all purpose flour
    1 3/4 c. sugar
    2/3 c. cocoa powder
    1/2 tsp. baking soda
    1/2 tsp. salt
    1 c. fresh or frozen raspberries
    1 recipe chocolate frosting*

1. Preheat oven to 325 degrees F. and thoroughly oil a bundt pan.
2. In a food processor or blender combine tofu, water, milk, oil and vanilla.  When smooth, transfer to a large mixing bowl.
3. Mix together flour, sugar, cocoa powder, baking soda and salt.
4. Gently fold dry ingredients into wet in several additions, stirring just to combine.  Add raspberries. Pour batter into oiled pan and bake in preheated oven, checking every 5 minutes after 35 minutes, until a toothpick inserted in the middle of the cake comes out clean.  Allow to cool in pan, then turn out onto a serving plate.  Drizzle with chocolate frosting.

*Chocolate Frosting

    5 Tbs. margarine or butter
    4 Tbs. milk or alternative milk
    1 tsp. vanilla extract
    1 1/2 c. powdered sugar
    1/2 c. cocoa powder

Microwave fat, milk and vanilla briefly, until fat is soft.  Place all ingredients in a food processor and blend until smooth.  Adjust consistency with more sugar if necessary so that frosting drizzles off spoon.