Vegan Choclate Cake

1/2 lb. silken tofu
3/4 cup oil
1 Tb potato flour
1 3/4 cup water
1 3/4 cup sugar
1 1/2 tsp sugar
1 1/2 tsp vanilla
1/2 tsp salt
1 cup unsweetened cocoa
3 1/4 cups unbleached flour
2 tsp baking soda

In a blender, blend oil, 1 cup of the water, tofu and potato flour until smooth. Then, in a large bowl, combine contents of blender, remaining water, sugar, vanilla, slat and cocoa. Add flour and baking soda and mix until smooth. Grease and powder with cocoa a 9x13 inch pan or 2 9-inch cake pans. Bake in a 375 degree oven for 25-30 minutes. Test with a toothpick in the center. If it comes out clean, the cake is done.

Chocolate Frosting

3 cups powdered sugar
1/4 cup softened vegan margerine
1/2 cup unsweetened cocoa
water as needed for thinning

Combine all ingredients in a bowl and mix, adding water a teasponn at a time as needed until frosting is stiff but spreadable.