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Black Forest Cake

1 c water
1 c honey
1/2 c applesauce
1 ts vanilla
1 ts vinegar
2 c wholewheat pastry flour or unbleached white flour
3/4 c cocoa powder
1 tb baking powder
1 ts baking soda

1/2 c water
1/4 c honey
2 thin lemon or orange slices
1/3 c kirsch

3/4 c raw cashews
3/4 c water
2 ts vanilla
1/2 c honey
10 oz firm tofu
3 oz semi-sweet chocolate, melted
16 oz jar pitted cherries, drained

Preheat oven to 350F. Combine liquid ingredients in a large bowl
and whisk well. Sift dry ingredients together and whisk into liquid
mixture. Pour into greased and floured 9" cake tin and bake for 35
minutes or until springy.

Cool cake completely and remove from pan. With a serrated knife,
cut cake horizontally to make 3 thin layers.

Combine first 3 ingredients in a small pot and boil for 3 minutes.
Let cool and then add kirsch.

In a blender, combine cashews, water and vanilla. Blend till smooth
and creamy. Add honey and tofu and blend again. Set aside 2 c
for the vanilla icing to go on top and sides of cake. To the rest
of the mixture, add melted chocolate and 3 tb of syrup. Blend till
smooth. Chill both icings before using.

Carefully remove the top two layers of cake. Brush some syrup onto
bottom layer and spread half of chocolate icing over it. Place
the middle cake layer on top and brush with syrup and icing. Put
down a layer of cherries and dot with a little vanilla icing to
help the top layer stick. Place the top layer on the cherries and
brush again with syrup. Frost top and sides with vanilla icing.
Decorate with cherries and pipe rosettes if desired.

Chill several hours before serving. The cake can be kept covered
if not being served till the following day. However, the frosting
may discolour after about 3 days.


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