Fudge-glazed Black Forest Bundt Cake

Cake

 * 2 cups whole wheat pastry flour
 * 1 cup cocoa powder
 * 1 tsp baking soda
 * 1 tsp baking powder
 * 1 tsp ground cinnamon
 * ½ tsp salt
 * 1 cup dried cherries
 * ⅓ cup walnut pieces
 * 1 x 12.3-oz. pkg. lite silken tofu
 * ½ cup prune purée
 * 1¾ cups evaporated cane juice
 * ⅔ cup strong-brewed coffee
 * 2 tbsp kirsch

Fudge glaze

 * 1½ cups organic powdered sugar
 * ¼ cup cocoa powder
 * 4 tbsp orange juice
 * 2 tbsp kirsch
 * ¼ tsp. vanilla extract

Directions

 * 1) Preheat oven to 350°F.
 * 2) Spray a bundt pan with nonstick cooking spray.
 * 3) To make cake: combine pastry flour, cocoa, baking soda, baking powder, cinnamon and salt in a mixing bowl.
 * 4) Add cherries and walnuts, and mix.
 * 5) Set aside.
 * 6) Put tofu in a food processor, and process until smooth.
 * 7) Add prune purée, and process again.
 * 8) Add evaporated cane juice, brewed coffee and kirsch.
 * 9) Process until smooth.
 * 10) Fold tofu mixture into dry ingredients, and turn into prepared pan.
 * 11) Bake for 40 minutes, or until a tester comes out clean.
 * 12) Remove from oven, cool for 15 minutes in pan and invert onto rack to cool.

Fudge glaze

 * 1) Meanwhile, sift powdered sugar and cocoa into a mixing bowl.
 * 2) Add orange juice, kirsch and vanilla.
 * 3) Blend with a whisk or fork, and drizzle generously over cooled cake.