The Devil's Chocolate Cake

Preheat oven to 350 degrees.

To make Chocolate Cake: Coat 2 8-inch round cake pans with cooking spray and dust with flour. Sift flour, sugar, cocoa powder, baking soda, and salt into large bowl. Whisk together vegetable oil, vinegar, vanilla, and 2 cups water in separate bowl. Fold oil mixture into flour mixture, but don't overmix. Pour into prepared pans, and bake 40 minutes, or until toothpick inserted in center comes out clean. Cool cake in pan, then unmold.

To make Fudge Icing: Sift confectioners' sugar and cocoa into mixing bowl. Add shortening; beat 1 minute with electric mixer on low speed, or until well combined. Add 2/3 cup boiling water and vanilla. Beat until smooth. Cool 20 minutes.

To make Peanut Butter Mousse: Purée peanut butter and tofu in blender until smooth. Blend in confectioners' sugar 1 tablespoon at a time, then blend in vanilla. Chill mousse until firm enough to spread.

To assemble: Place one cake layer on plate; top with Peanut Butter Mousse, then second cake layer. Frost with Fudge Icing.

Featuring Vanilla Extract There's nothing plain about this vanilla. Pure. Organic. Exotic. Anyone who calls our vanilla "plain" just doesn't know beans.

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