Chocolate Tofu Frosting

Description
Lori Peterkin of Albuquerque uses high-protein, shelf-stable tofu, (non-refrigerated) instead of butter in chocolate frosting. The frosting is so smooth, cool, and creamy that her kids also like it as a pudding.


 * Makes 2 cups; enough for a 2-layer 8- or 9-inch cake, a 9- by 13-inch cake, or 2 dozen cupcakes.

Ingredients

 * 6 oz semisweet chocolate chips, or one cup
 * 1 box tofu Mori-Nu extra firm low fat or 12.3 oz shelf-stable tofu
 * 2 tbsp rum
 * 1 tbsp vanilla
 * 1 tbsp vanilla

Directions

 * 1) Pour chocolate into a microwave safe bowl.
 * 2) Heat in a microwave oven on half power until chocolate is soft, 2 to 2½ minutes.
 * 3) Meanwhile in a blender combine tofu, rum and vanilla.
 * 4) Whirl until smoothly pureed.
 * 5) Stir chocolate until smooth.
 * 6) Scrape into blender with tofu mixture.
 * 7) Whirl until smoothly pureed.
 * 8) Pour into a bowl and nest in ice water.
 * 9) Stir often until frosting is cold, 10 to 12 minutes.
 * 10) Use or cover airtight and chill up to 2 days, stir before spreading.