Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Cocoa powder
2 1/2 c Unbleached flour
1 tb Baking powder
1 ts Baking soda
1 ts Cinnamon
1 ts Salt
1 c Margarine -- softened
2 c Sugar
3 Eggs or egg substitute
1 tb Vanilla
2 c Zucchini -- grated
1 c Nuts (optional)
300 g Dessert tofu -- pureed
1 tb Vinegar or lemon juice
Preheat oven to 350°F.
Mix cocoa, flour, baking powder, baking soda, cinnamon, & salt
together in a bowl. Set aside.
Beat margarine & sugar together until smooth.
Add the eggs one at a time, beating after each addition.
Stir in vanilla, zucchini & nuts.
Blend tofu with vinegar.
Stir a bit of the dry ingredients into the zucchini mixture, followed
by a bit of the zucchini puree. Alternate mixing, a little at a time,
until it's all together.
Pour into a greased & floured (or nonstick) 10" loaf pan or a 9x13"
square pan. Bake for 40 to 45 minutes or until a toothpick comes out
clean. Cool in pan for 10 minutes before removing.
Notes:
This is a really moist heavy cake--make sure you cool it all the way
before topping it, or the topping will just disappear into it.
