Healthy Chocolate Cake with (optional) Chocolate Mint Topping

Ingredients:
1 3/4 cups all-purpose flour
1/2 cup soy flour (I think this works best sifted or mixed up with a fork)
1 3/4 cups sugar
2/3 cup cocoa (The store brand in the tin can in the baking aisle is great)
1 1/4 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
1/2 cup MORI-NU Lite Silken Tofu, firm (Extra firm is also fine, I find.  And it comes out to 1/4 of the block of tofu)
1 1/2 cups water, divided
1 tsp. vanilla
1/2 cup applesauce, unsweetened

For (Optional) topping:
10 peppermint patties
1 Tbsp. fat-free milk (milk is optional, or soymilk is
fine)
(Or try chocolate syrup over the top instead of the
peppermint patty topping)

Method:
1. Preheat oven to 350 degrees F. (I think 375 works
best with a bundt pan in high altitude).
2. Lightly spray and flour a 13x9x2-inch baking pan
(or 2 8-inch round cake pans). (Again, bundt pan!)
3. In a large bowl, sift together flour, soy flour,
sugar, cocoa, baking powder, baking soda and salt. Set
aside.
4. In a food processor (I found a blender works
great), puree tofu with 1/2 cup of the water. Add
remaining water and vanilla, and process until mixture
is smooth.
5. Add the dry ingredients and process on high until
mixed. (I find it best to pour from the blender to a
large bowl with the dry ingredients.  You can use a
whisk or a hand mixer to blend if you don’t have a
mixer).
6. Add applesauce and process on high until completely
mixed. (I find the whisk or hand blender is great and
since there are no raw eggs, it is safe for kids to
lick the batter).
7. Spread batter into pan (or pans) and bake for 35 to
40 minutes (30 to 35 minutes for round pans), or until
a toothpick inserted in the center comes out clean.
(I found a bundt pan for 35 minutes works best here in
the high altitude).
8. Remove cake (or cakes) from oven and let cool
completely before frosting.
9. For topping, melt peppermint patties with
tablespoon of milk (I think the milk is optional) in a
double-boiler over medium heat. Drizzle over cake.
(The topping is optional–the cake is great plain, or
even with chocolate syrup drizzled over the top).

Makes 18 servings.  I say it makes about 8-12!
Nutritional analysis: Calories 151; Fat 1.3;
Cholesterol 0; Carbohydrate 31.3; Protein 3; Sodium
240.