Rocky Road Snack Cake

• 3/4 cup all-purpose flour
• 1/4 cup soy flour
• 3/4 cup unsweetened cocoa
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups sugar
• 1 cup cubed reduced-fat firm tofu (about 6 ounces)
• 1/2 cup vanilla-flavored low-fat soy milk
• 1/4 cup butter, softened
• 1 cup miniature marshmallows, divided
• 1/3 cup chopped walnuts, divided
• Cooking spray

1. Preheat oven to 375u0b0.
2. Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours, cocoa, baking powder, and salt in a large bowl.
3. Combine sugar, tofu, soy milk, and butter in a food processor or blender, and process until smooth. Add to flour mixture, stirring just until moist. Stir in 2/3 cup marshmallows and 1/4 cup walnuts.
4. Spread the batter into a 9-inch square baking pan coated with cooking spray. Sprinkle with the remaining marshmallows and walnuts. Bake at 375u0b0 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes. Cut into squares.
5. Note: Soy flour and soy milk are often available in health-food stores and some supermarkets.

flour, soy flour, unsweetened cocoa, baking powder, salt, sugar, vanillaflavored lowfat soy milk, butter, marshmallows, walnuts, cooking spray

Taken from www.myrecipes.com/recipe/rocky-road-snack-cake (may not work)