Boston Cream Cake

Total Time: 2 hrs Cook Time: 2 hrs

Ingredients

• Servings: 12
• 1 cup unbleached flour
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup potato puree
• 1 tablespoon soy margarine
• 1/2 cup sugar
• 1 teaspoon vanilla
• 1/4 teaspoon lemon extract
• 1/2 cup plain soymilk
• cooking spray
• 1/4 cup raw cashews
• 3/4 cup cold water
• 2 tablespoons cold water
• 3 ounces soft tofu
• 1/2 cup sugar
• 4 teaspoons cornstarch
• 1/4 teaspoon salt
• 1 tablespoon canola oil
• 1 teaspoon vanilla
• 3 tablespoons cocoa
• 1 tablespoon canola oil
• 1 cup sifted powdered sugar
• 2 tablespoons boiling water

Recipe

• 1 the milk and the potato need to be at room temperature.
• 2 cake: preheat oven to 350°f spray and flour an 8 inch round pan.
• 3 sift flour, baking powder and salt together.
• 4 cream potato and margarine. add the sugar and beat until fully blended and mix is fluffy.
• 5 add the vanilla and lemon to the sugar mix and continue to beat.
• 6 slowly add soy milk, beating until fully blended. then add flour mixture, 1/3 cup at a time, and beat until batter is smooth.
• 7 pour into pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
• 8 remove from oven and let cool in the pan for 20 minutes.
• 9 remove from pan and let cool on a rack for at least 1 hour.
• 10 filling:.
• 11 in a blender, grind cashews with 1/4 cup water until smooth, about 1 minute. add remaining water wash down sides of blender while doing so and then blend on high for 2 minutes. add tofu, sugar, cornstarch, and salt. blend on high until mixture is completely smooth.
• 12 pour mixture into a medium saucepan and bring to a simmer over medium heat, stirring constantly. continue cooking and stirring until mixture is very thick, about 2 minutes.
• 13 remove from heat then stir in oil and vanilla. allow to cool, stir occasionally. at room temperature, cover and refrigerate until chilled, at least 1 hour.
• 14 to make glaze:.
• 15 in a medium bowl, blend cocoa and oil. add sugar and water and beat until smooth.
• 16 to assemble cake:.
• 17 split cake into layers. place bottom on plate and spread filling on. top with second layer. spread glaze over top layer. don't worry if it drips.
• 18 refrigerate until served.