Chocolate Cake with Peppermint Glaze

2¼ cups all-purpose flour
1¾ cups sugar
1¼ tsp. baking soda
1 tsp. salt
1½ cups water, divided
½ cup applesauce, unsweetened
2/3 cup cocoa
1½ tsp. baking powder
½ cup MORI-NU Lite Silken Tofu, firm
1 tsp. vanilla
10 peppermint patties
1 Tbsp. fat-free milk

Preheat oven to 350 degrees F. Lightly spray and flour a 13x9x2 inch baking pan. In a large bowl, sift together flour, sugar, cocoa, baking powder, baking soda and salt.  Set aside. 

In a food processor puree tofu, applesauce, and ½ cup of the water.  Mix well.  Add remaining water and vanilla and process until mixture is smooth.  Add in dry ingredients and blend well. Spread batter into pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Remove cake from oven and let cool completely before frosting.  

FOR TOPPING

Melt peppermint patties with tablespoon of milk in a double boiler over medium heat. 
Drizzle over cake. 

Serves 18.

NUTRITIONAL ANALYSIS
Calories 151; Fat 1.3; Cholesterol 0; Carbohydrate 31.3; Protein 3; Sodium 240.