Chocolate Tofu Frosting

Ingredients

 * 6	oz	semisweet chocolate chips, or one cup
 * 1	box	tofu Mori-nu ex-firm lowfat or 12.3oz shelf-stable tofu
 * 2	tbl	rum, see pantry
 * 1	tbl	vanilla

Directions

 * 1) Pour chocolate into a microwave safe bowl. Heat in a microwave oven on half power until chocolate is soft, 2 to 2+1/2 minutes.
 * 2) Meanwhile in a blender combine tofu, rum and vanilla. Whirl until smoothly pureed.
 * 3) Stir chocolate until smooth. Scrape into blender with tofu mixture.
 * 4) Whirl until smoothly pureed. Pour into a bowl and nest in ice water. Stir often until frosting is cold, 10 to 12 minutes. Use or cover airtight and chill up to 2 days, stir before spreading.
 * 5) MAKES 2 cups; enough for a 2-layer 8- or 9-inch cake, a 9- by 13-inch cake, or 2 dozen cupcakes.
 * 6) PANTRY: run, orange or coffee flavor liqueur, or water may be used to flavor the frosting.
 * 7) NOTES : Lori Peterkin of Albuquerque uses high-protein, shelf-stable tofu
 * 8) (nonrefrigerated) instead of butter in chocolate frosting. The frosting is so smooth, cool, and creamy that her kids also like it as a pudding. Enough for 2-dozen cupcakes.