Black Forest Chocolate Fudge Cake

Ingredients

1 cup Prune Puree (recipe below)
2 cups Cake flour
1 cup Unsweetened cocoa powder
1 teaspoon Baking powder
1/2 teaspoon Salt
1 1/2 cups Brown sugar
3/4 cup Nonfat milk
4 teaspoons Vanilla
2 tablespoons Instnt espresso powder
2 teaspoons Baking soda
2 cups Frozen pitted unsweetened
Dark sweet
Cherries, coarsely chopped,
Thawed and well Drained
1/2 cup Chopped toasted walnuts

Preparation

1
A rich, decadent dessert may not be the first thing that comes to mind when you think of prunes; however the following recipe, chocolate fudge cake is made with prune puree in place of butter and oil. The cake is rich and moist and contains only 4 grams of fat per serving. A unique combination of pectin, malic acid and sorbitol found in prunes allows a simple mixture of prunes and water to simulate a full-fat texture and taste. When used as an ingredient in baked goods, prune puree reduces fat in cookies, brownies, quick breads, muffins and cakes.
2
Black forest chocolate fudge cake is topped with fresh, red sweet cherries during the summer or frozen cherries year around. The recipe
3
Powdered sugar for dusting (optional) Fresh cherries or additional frozen cherries, for garnish
4
Prepare prune puree. Set aside. Preheat oven to 350 degrees. Coat a 3 to 4 quart bundt or other tube pan with vegetable cooking spray; set aside. Into a large bowl shift together flour, cocoa, baking powder and salt. Set aside.
5
In another bowl, whisk eggs with the prune puree, milk and vanilla; set aside. Pour boiling water in measuring cup; stir in espresso powder and baking soda. Stir egg and water mixtures into flour mixture; mix just until blended. Pour half the batter into prepared pan; sprinkle cherries and walnuts evenly over batter. Evenly pour in remaining batter. Bake in a 350 degree oven about 45 minutes until pick inserted into cake comes out clean. Cool in pan on rack for 15 minutes; inverting onto rack, remove from pan an
6
Dust with powdered sugar; place on serving plate. Fill cake center with additional cherries.
7
Makes 16 servings.
8
Prune Puree: 2 2/3 cups (1 pound) pitted prunes 3/4 cup water
9
Combine prunes and water in container of food processor. Process about 1 minutes until pureed. Puree may be covered and refrigerated up to 2 months.
10
Makes 2 cups.

Tools

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Yield:

16.0 servings

Added:

January 3, 2010

Creator:

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