| 1 | Cake: preheat oven to 350°F. |
| 2 | Combine liquid ingredients in a large bowl & whisk well. |
| 3 | Sift dry ingredients together & whisk into liquid mixture. |
| 4 | Pour into greased & floured 9" cake tin & bake for 35 minutes or until springy. |
| 5 | Cool cake completely & remove from pan. |
| 6 | With a serrated knife, cut cake horizontally to make 3 thin layers. |
| 7 | Syrup: combine first 3 ingredients in a small pot & boil for 3 minutes. |
| 8 | Let cool & then add kirsch. |
| 9 | Icing: in a blender, combine cashews, water & vanilla. |
| 10 | Blend till smooth & creamy. |
| 11 | Add honey & tofu & blend again. |
| 12 | Set aside 2 c for the vanilla icing to go on top & sides of cake. |
| 13 | To the rest of the mixture, add melted chocolate & 3 tb of syrup. |
| 14 | Blend till smooth. |
| 15 | Chill both icings before using. |
| 16 | To assemble: carefully remove the top two layers of cake. |
| 17 | Brush some syrup onto bottom layer & spread half of chocolate icing over it. |
| 18 | Place the middle cake layer on top & brush with syrup & icing. |
| 19 | Put down a layer of cherries & dot with a little vanilla icing to help the top layer stick. |
| 20 | Place the top layer on the cherries & brush again with syrup. |
| 21 | Frost top & sides with vanilla icing. |
| 22 | Decorate with cherries & pipe rosettes if desired. |
| 23 | Chill several hours before serving. |
| 24 | The cake can be kept covered if not being served till the following day. |
| 25 | However, the frosting may discolour after about 3 days. |
| 26 | "vegetarian times" december, 199 |
