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1
The milk and the potato need to be at room temperature.
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2
Cake: Preheat oven to 350F Spray and flour an 8 inch round pan.
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3
Sift flour, baking powder and salt together.
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4
Cream Potato and margarine.
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5
Add the sugar and beat until fully blended and mix is fluffy.
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6
Add the Vanilla and lemon to the sugar mix and continue to beat.
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7
Slowly add soy milk, beating until fully blended.
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8
Then add flour mixture, 1/3 cup at a time, and beat until batter is smooth.
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9
Pour into pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
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10
Remove from oven and let cool in the pan for 20 minutes.
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11
Remove from pan and let cool on a rack for at least 1 hour.
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12
filling:.
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13
In a blender, grind cashews with 1/4 cup water until smooth, about 1 minute.
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14
Add remaining water Wash down sides of blender while doing so and then blend on high for 2 minutes.
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15
Add tofu, sugar, cornstarch, and salt.
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16
Blend on high until mixture is completely smooth.
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17
Pour mixture into a medium saucepan and bring to a simmer over medium heat, stirring constantly.
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18
Continue cooking and stirring until mixture is very thick, about 2 minutes.
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19
Remove from heat then stir in oil and vanilla.
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20
Allow to cool, stir occasionally.
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21
At room temperature, cover and refrigerate until chilled, at least 1 hour.
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22
To make glaze:.
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23
In a medium bowl, blend cocoa and oil.
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24
Add sugar and water and beat until smooth.
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25
To assemble cake:.
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26
Split cake into layers.
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27
Place bottom on plate and spread filling on.
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28
Top with second layer.
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29
Spread glaze over top layer.
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30
Don't worry if it drips.
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31
Refrigerate until served.
