The Devils Chocolate Cake with Peanut Butter Mousse

• 3 cups unbleached all-purpose flour
• 2 cups beet sugar or cane sugar
• 6 Tbs. Equal Exchange Organic Baking Cocoa
• 2 tsp. baking soda
• 1 tsp. salt
• 3/4 cup vegetable oil
• 2 Tbs. white vinegar
• 2 tsp. Simply Organic Vanilla Extract
• 1 lb. plus 2.5 oz. confectioners sugar, divided
• 1/2 cup Equal Exchange Organic Baking Cocoa
• 1/2 cup nonhydrogenated vegetable shortening
• 2 1/2 tsp. Simply Organic Vanilla Extract, divided
• 4 oz. smooth peanut butter
• 4 oz. firm silken tofu

1. To make Chocolate Cake: Preheat oven to 350F.
2. Coat 2 8-inch round cake pans with cooking spray and dust with flour.
3. Sift flour, sugar, cocoa powder, baking soda, and salt into large bowl.
4. Whisk together vegetable oil, vinegar, vanilla, and 2 cups water in separate bowl.
5. Fold oil mixture into flour mixture, but dont overmix.
6. Pour into prepared pans, and bake 40 minutes, or until toothpick inserted in center comes out clean.
7. Cool cake in pan, then unmold.
8. To make Fudge Icing: Sift 1 lb.
9. confectioners sugar and cocoa into mixing bowl.
10. Add shortening; beat 1 minute with electric mixer on low speed, or until well combined.
11. Add 2/3 cup boiling water and 1 tsp.
12. vanilla.
13. Beat until smooth.
14. Cool 20 minutes.
15. To make Peanut Butter Mousse: Puree peanut butter and tofu in blender until smooth.
16. Blend in remaining 2.5 oz.
17. confectioners sugar 1 Tbs.
18. at a time, then blend in remaining 1 1/2 tsp.
19. vanilla.
20. Chill mousse until firm enough to spread.
21. To assemble: Place one cake layer on plate; top with Peanut Butter Mousse, then second cake layer.
22. Frost with Fudge Icing.

flour, beet sugar, baking cocoa, baking soda, salt, vegetable oil, white vinegar, vanilla, confectioners sugar, baking cocoa, vegetable shortening, vanilla, smooth peanut butter

Taken from www.vegetariantimes.com/recipe/the-devil-s-chocolate-cake-with-peanut-butter-mousse/ (may not work)