Here's the "heart-smart" chocolate cake recipe that I promised to give you. I got it from Frank's wife who got the recipe from a cookbook called "The Cooking Cardiologist" by Richard Collins, M.D. I've tasted the cake and it's very moist and delicious.

1 3/4 cups all-purpose flour
1/2 cup soy flour
1 3/4 cups sugar
2/3 cup cocoa
1 1/4 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
1/2 cup MORI-NU Lite Silken Tofu, firm
1 1/2 cups water, divided
1 tsp. vanilla
1/2 cup applesauce, unsweetened

For topping:
10 peppermint patties
1 Tbsp. fat-free milk

Preheat oven to 350 degrees F. Lightly spray and flour a 13x9x2-inch baking pan (or 2 8-inch round cake pans).

In a large bowl, sift together flour, soy flour, sugar, cocoa, baking powder, baking soda and salt. Set aside. In a food processor, puree tofu with 1/2 cup of the water. Add remaining water and vanilla, and process until mixture is smooth. Add the dry ingredients and process on high until mixed. Add applesauce and process on high until completely mixed. Spread batter into pan (or pans) and bake for 35 to 40 minutes (30 to 35 minutes for round pans), or until a toothpick inserted in the center comes out clean. Remove cake (or cakes) 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. Makes 18 servings.