¼ cup fat-free egg substitute
1 cup sugar
1 teaspoon vanilla
2 packages soft tofu
1 package silken tofu
1 tablespoon instant espresso powder
¼ cup hot water
1 cup cold water
4 ounces semisweet chocolate chips, finely chopped in food processor
1 fat-free pound cake, cut into ½-inch slices (about 7 slices)
1 (8-ounce) container light whipped topping

In a food processor, combine egg substitute and sugar for 30 seconds. Add vanilla and process 1 minute or until pale yellow. Add soft tofu and silken tofu a little at a time and process until smooth. Transfer mix to a bowl, cover and refrigerate for 1 hour.

Dissolve espresso powder in the hot water; add the cold water. Divide chopped chocolate into 3 equal portions. Quickly dip cake slices into espresso water, turning to coat all sides.

Arrange slices of cake in the bottom of a 6x17-inch shallow baking dish or similar size dish. Sprinkle cake with first portion of chocolate. Top with all the tofu mixture and spread out evenly. Sprinkle cake with second portion of chocolate. Spread the whipped topping evenly as the next layer. Sprinkle with remaining chocolate. Cover and refrigerate overnight before serving.