Chocolate Tofu Frosting

Lori Peterkin of Albuquerque uses high-protein, shelf-stable tofu, (non-refrigerated) instead of butter in chocolate frosting. The frosting is so smooth, cool, and creamy that her kids also like it as a pudding.

* Makes 2 cups; enough for a 2-layer 8- or 9-inch cake, a 9- by 13-inch cake, or 2 dozen cupcakes.