Title: Black Forest Cake
Categories: Dessert Lowfat Vegetarian
Yield: 12 Servings

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
SYRUP
1/2	c	Water
1/4	c	Honey
2		Thin lemon or orange slices
1/3	c	Kirsch
ICING
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

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

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

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

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

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

"Vegetarian Times" December, 1993

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