Tofu pumpkin cake

Don't let the tofu scare ya! This cake is the bomb! I love pumpkin flavored treats this one I can make with dairy free cream cheese frosting. YUM!  Now, if you aren't avoiding dairy and want to use regular cream cheese you can. It's fun feeding this to people and when they are done telling them it's made with tofu ;)
What you will need:

1/2 cup dairy free shortening ( I use good ol' crisco)
1 cup granulated sugar
1 cup light brown sugar
1/2 cup SILKEN tofu
1 (15 ounce) can of pumpkin puree (not pumpkin pie filling)
2 teaspoons vanilla extract (I like to use the good stuff)
3 cups cake flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup soy or rice milk

In a a bowl combine the shortening, sugars, tofu, pumpkin and vanilla on low until creamy.  In a separate bowl, combine the flour, baking powder, baking soda and salt with a whisk. Preheat oven to 350 and spray your pan (s) with dairy free baking spray. You can use 2- 9 inch rounds or I have used a large rectangle pan.  Add the flour mixture to the shortening mixture, alternating with the milk and beat well.  Pour into prepared pans and bake for 25-35 minutes. Cool completely and frost with dairy free cream cheese frosting.

Dairy free cream cheese frosting

1/2 cup dairy free margarine ( I use blue bonet light, fleishmans unsalted or earth balance buttery sticks)
3/4 cup dairy free cream cheese
1/8 teaspoon salt
1 teaspoon vanilla extract
2 1/2 cups confectioners sugar

Cream together the margarine, cream cheese, salt and vanilla until combined well.  Slowly add the sugar and mix on low for one minute, increase the speed to medium and beat 4-6 minutes until light and fluffy. Chill for about 30 minutes before using.   YUMMY!!! :)