Prepared by Ron & Terri, July 2004

------ Cake ------	-Chocolate Chips
2 ½ Cups Whole Wheat Pastry Flour	1 Cup Amasake Or Vanilla Rice Or
1 Tbl Baking Powder	-Soy Milk
1/8 Tsp Sea Salt	------ Ganache ------
1 Tbl Grain Coffee Granules	2/3 Cup Nondairy Malt Sweetened
¼ Cup Corn Oil	-Chocolate Chips
½ Cup Eden Wheat Malt Or Brown	¼ Cup Amasake Or Vanilla Rice Or
-Rice Syrup	-Soy Milk
1 Tsp Pure Vanilla Extract	2 Tbl Eden Wheat Malt Or Brown
½ Cup Nondairy Malt Sweetened	-Rice Syrup

Preheat oven to 350° F (175°c). Lightly oil and flour a 10-inch bundt pan. Combine flour, baking powder, salt, and grain coffee in a large bowl. Mix in oil, wheat malt, and vanilla. Warm chips and amasake together until chips melt. Stir into flour mixture to make a thick, smooth cake batter. Spoon evenly into prepared pan. Bake for about 35 min, or until the center springs back to the touch. Cool cake in the pan for about 10* min. Invert onto a serving plate. Cool completely before frosting. Frosting: Place chips in a heat-resistant bowl. Heat amasake and wheat malt until very foamy over medium heat. Pour over chips, whisking to make a creamy, smooth ganache. Cover and chill to thicken slightly, about 30 min. To serve: Loosen ganache with a whisk (if too thick, re-warm) and spoon over cake, allowing chocolate to run down sides of the cake.