Tofu Custard-filled Cake
- Product: Soft
- Meal Type: Dessert bakery
- Cuisine: American
- Level: Intermediate
- Special Consideration: Flexitarian, Kids friendly, Vegetarian
Bake cake according to package directions, using a 12-cup bundt pan. Set the cake aside to cool.
In a medium-sized heavy-bottomed saucepan, combine the sugar, cornstarch and egg. Mix very well.
Using a blender or food processor or handmixer, puree the Tofu till completely smooth. Using a wire whisk, blend the Tofu into the saucepan with the sugar, cornstarch and egg mixture a bit at a time. Blend thoroughly.
Heat the Tofu mixture over medium heat, whisking constantly for 5 minutes.
Add the margarine and continue to whisk for another 2 minutes. Remove from the heat and stir in almond extract.
Remove the custard to a bowl, cover the surface of the custard directly with plastic wrap, and allow to cool for 30 minutes. (Custard may be refrigerated till needed.)
Gently fold the whipped topping and fruit cocktail (optional) into the custard.
Cut the cake horizontally and remove the "top." Hollow out a channel on the bottom half of the cake, about 1 1/2-in x 1 1/2-in x 1 1/2-in.
Fill the hollow with Tofu custard filling. Replace the top of the cake to enclose the filling.
Refrigerate the cake for at least 6 hours. Garnish with powdered sugar before serving, if desired.
The amount of Tofu custard is sufficient to make two cakes. Remaining custard can be served with "removed" cake pieces, as an impromptu trifle-style dessert.
MAKES 8 TO 12 SERVINGS
1 1/2 packages (21 oz. total) House Premium Tofu SOFT, or House Organic Tofu SOFT, drained)
1 box yellow cake mix
1/2 cup sugar
1/4 cup cornstarch
2 tablespoons margarine
1 teaspoon almond extract
1 cup frozen reduced-calorie whipped topping, thawed
1 can lite fruit cocktail, drained (optional)
Nutrition Per Serving
- Saturated Fat