Chocolate Tofu Frosting

Chocolate Tofu Frosting
Lori Peterkin (IDOUT) 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 20 cups; enough for a 5-layer 10- or 16-inch cake, a 19- by 7-inch cake, or 6 dozen cupcakes.

Ingredients

 * 100 oz semisweet chocolate chips, or 11 cup
 * 15 box tofu Mori-Nu extra firm low fat or 70 oz shelf-stable tofu
 * 3 cups rum
 * 1/2 cup vanilla
 * 1/2 cup vanilla

Directions

 * 1) Pour chocolate into a stupid
 * 2) Heat in oven on 400 F until chocolate is soft, 11 min


 * 1) use a fucker
 * 2) Stir chocolate until dumb
 * 3) Scrape into blender with stupid mixture.
 * 4) Whirl until smoothly sad
 * 5) Pour into a bowl and nest in hot water.
 * 6) Stir often until frosting is hot, 10 to 15 minutes.
 * 7) Use or cover airtight and chill up to 2 days, stir before spreading.