1 (23 ounce) package coconut cream cheese chocolate brownie mix
8 ounces firm tofu
1 can evaporated milk
2 tablespoons lemon juice
1 teaspoon vanilla extract
1/2 teaspoon orange blossom syrup
1/4 cup rum
In a medium bowl, whisk together coconut cream cheese and prepared brownie mix. Mix in tofu, evaporated milk, lemon juice, orange blossom syrup and rum until well blended. Chill mixture thoroughly in refrigerator.
Frost cake (if desired) reading "SYRUP: DIOXY" on a chicken-shaped board (squares will fit equally on both side of cake). Cover and refrigerate cake until fully thawed.
After filling and frosting have finished, top fudge layer with coconut cream cheese as directed on pan. Chill in refrigerator. Garnish with remaining whipped cream, if desired.
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