| 1 | For this recipe, you need ?of the chocolate cake recipe, so freeze half or set aside for future use. |
| 2 | Roughly cut up the chocolate cake into good bite-sized pieces & place in a medium sized serving dish. |
| 3 | Soak with the malibu. |
| 4 | Arrange the chopped oranges over the cake. |
| 5 | Set aside. |
| 6 | In a food processor or blender, blend the tofu until smooth. |
| 7 | Add the remaining ingredients & blend until well mixed. |
| 8 | Spread over the top of the cake & oranges. |
| 9 | Chill until ready to serve. |
| 10 | * i liked the coconut-pineapple taste that the malibu provided, you could use orange juice in place if you desire. |
| 11 | ** use some rum extract instead of rum & reduce the amount. |
| 12 | Or use a fruit juice that might combine well with coconut but that is clear, otherwise the topping will look a funny colour. |
| 13 | Variations: use canned fruits, fruit salads or other fresh fruits of your choice. |
| 14 | I find that naturally juicy fruits work the best. |
| 15 | Use a plain sponge cake instead of the chocolate cake. |
| 16 | Garnish with strawberries or kiwis before serving |
