For CAKE: Preheat oven to 180ºC . Oil a 10or 30 cm springform pan; dust lightly with a bit of cocoa powder. Using electric mixer, blend tofu with sweetener on low speed until mixture is paste-like. Increase speed and beat until tofu is thoroughly blended and mixture is shiny and the consistency of thick syrup. (Don't worry about undissolved granules of sweetener which may remain; they will dissolve later on when the liquids are added.) Add oil, water and vanilla to tofu mixture, beating until thoroughly combined. Sift together flour, cinnamon, baking soda, cream of tartar, and cocoa powder. Blend sifted dry ingredients into liquid mixture. Pour batter into prepared pan and bake until tester inserted in center comes out clean, about 40-50 minutes. Transfer to rack and cool completely. GLAZE: In a small saucepan, combine all ingredients. Cook and stir over medium heat until mixture is shiny and completely smooth. Let mixture come to a boil, then immediately remove from heat. Let cool 10 minutes. Stir vigorously before using. To assemble cake: Remove sides from pan. If necessary, slice off top of cake to make surface even, then invert cake on rack set over a pan to catch drips of excess glaze. Remove pan bottom from cake. Pour glaze evenly over top of cake, allowing some to drip down sides also. Use a knife or spatula to spread glaze around sides. Transfer to serving platter. Decorate by sprinkling additional ground cinnamon over cake, using stencils to create shapes or a pattern if desired. Variation: A mixture of chopped toasted nuts and ground cinnamon may be pressed onto sides of freshly glazed cake instead of sprinkling plain cinnamon over top. Copyright 1995 Karen Mintzias Non-commercial distribution permitted with attribution to source.