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Tofu Custard Filled Cake

Source of Recipe


Unknown






List of Ingredients



• 1 1/2 packages House HINOICHI Tofu Soft, or House ORGANIC Tofu Soft
  
• 1 box yellow cake mix
  
• 1/2 cup sugar
  
• 1/4 cup cornstarch
  
• 1 egg
  
• 2 Tbsp. margarine
  
• 1 tsp. almond extract
  
• 1 cup frozen reduced-calorie whipped topping, thawed
  
• 1 can lite fruit cocktail (optional)
  






Instructions



1. Bake a cake according to the package instructions, using a 12 cup bundt pan.
   
   
2. Combine sugar, cornstarch and egg in a medium heavy saucepan.
   
   
3. Puree Tofu and gradually add to sauce pan, stirring well with a wire whisk.
   
   
4. Heat Tofu mixutre, stirring constanly for 5 minutes.
   
   
5. Add margarine and heat for 2 more minutes. Remove from heat; stir in almond extract.
   
   
6. Let stand for at least 30 minutes; cover surface with plastic wrap.
   
   
7. Uncover and gently fold in whipped topping and fruit cocktail if desired.
   
   
8. Cut the top of the cake, and hollow out inside, 1.5 in. x 1.5 in. x 1.5 in.
   
   
9. Fill the middle of the cake with Tofu custard filling. Put the top part of the cake back over the filling part.
   
   
10. Refrigerate for at least 6 hours. Garnish with powdered sugar if desired.
    
    






Final Comments


Serves 4-6