Fudge-Glazed Black Forest Bundt Cake

• 2 cups whole wheat pastry flour
• 1 cup cocoa powder
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. salt
• 1 cup dried cherries
• 13 cup walnut pieces
• 1 12.3-oz. pkg. lite silken tofu
• 1/2 cup prune puree
• 1 3/4 cups evaporated cane juice
• 23 cup strong-brewed coffee
• 2 Tbs. Kirsch
• 1 1/2 cups organic powdered sugar
• 1/4 cup cocoa powder
• 4 Tbs. orange juice
• 2 Tbs. Kirsch
• 1/4 tsp. vanilla extract

1. Preheat oven to 350F.
2. Spray a Bundt pan with nonstick cooking spray.
3. To make Cake: Combine pastry flour, cocoa, baking soda, baking powder, cinnamon and salt in a mixing bowl.
4. Add cherries and walnuts, and mix.
5. Set aside.
6. Put tofu in a food processor, and process until smooth.
7. Add prune puree, and process again.
8. Add evaporated cane juice, brewed coffee and Kirsch.
9. Process until smooth.
10. Fold tofu mixture into dry ingredients, and turn into prepared pan.
11. Bake for 40 minutes, or until a tester comes out clean.
12. Remove from oven, cool for 15 minutes in pan and invert onto rack to cool.
13. Meanwhile, to make Fudge Glaze: Sift powdered sugar and cocoa into a mixing bowl.
14. Add orange juice, Kirsch and vanilla.
15. Blend with a whisk or fork, and drizzle generously over cooled cake.

whole wheat pastry flour, cocoa powder, baking soda, baking powder, ground cinnamon, salt, cherries, walnut pieces, silken, puree, cane juice, coffee, powdered sugar, cocoa powder, orange juice, vanilla extract

Taken from www.vegetariantimes.com/recipe/fudge-glazed-black-forest-bundt-cake/ (may not work)