For this recipe, you need 1/2 of the chocolate cake recipe, so freeze half or set aside for future use. Roughly cut up the chocolate cake into good bite-sized pieces & place in a medium sized serving dish. Soak with the malibu. Arrange the chopped oranges over the cake. Set aside. In a food processor or blender, blend the tofu until smooth. Add the remaining ingredients & blend until well mixed. Spread over the top of the cake & oranges. Chill until ready to serve. * I liked the coconut-pineapple taste that the malibu provided, you could use orange juice in place if you desire. ** Use some rum extract instead of rum & reduce the amount. Or use a fruit juice that might combine well with coconut but that is clear, otherwise the topping will look a funny colour. VARIATIONS: Use canned fruits, fruit salads or other fresh fruits of your choice. I find that naturally juicy fruits work the best. Use a plain sponge cake instead of the chocolate cake. Garnish with strawberries or kiwis before serving. Recipe by Mark Satterly From: Recipes
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|Serving Size: 1 Serving (78g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 44 (20%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||7 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 40.6mg||1 %|
|Potassium 95.8mg||3 %|
|Total Carbohydrate 43.8g||13 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 43.3g|
|Protein 2.3g||3 %|
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Calories per serving: 221
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