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Chocolate Cake With Mocha Glaze

Author/Submitted by:
Servings: 16
Categories: Cakes / Chocolate / Desserts

1/2    (12-oz) can prune-plum
    -filling (1/2 C)
4  tb  Light corn-oil spread
    (1/2 stick)
1 3/4  c  Sugar
1    (8-oz) container coffee
    -low-fat yogurt
1    (4-oz) container
    -refrigerated no-cholesterol
    -egg substitute
2  c  All-purpose flour
1  c  Unsweetened cocoa
1  c  Low-fat milk (1%)
1  tb  Vanilla extract
2  ts  Baking soda
1/2  ts  Salt
    Instant coffee granules
    -or powder
3/4  c  Confectioners' sugar
1  tb  Sliced almonds, toasted

ABOUT 3 1/2 HOURS BEFORE SERVING OR EARLY IN DAY: 1. Preheat oven to 350'F. Spray 10 inch Bundt pan with nonstick cook- ing spray. 2. In large bowl, with mixer at medium speed, beat prune-plum filling, corn-oil spread, and sugar until blended, occasionally scraping bowl with rubber spatula. 3. Add coffee yogurt, egg substitute, flour, cocoa, milk, vanilla extract, baking soda, salt, and 2 t instant coffee granules; beat on low speed until well blended, occasionally scraping bowl with rubber spatula. Increase speed to medium; beat 1 minute. 4. Pour batter into pan. Bake about 50 to 55 minutes until toothpick in- serted in center of cake comes out clean. Cool cake in pan on wire rack 15 minutes. Remove cake from pan; cool completely on rack. 5. Prepare mocha glaze: In small bowl, dissolve 1 t instant coffee granules in 1 T warm tap water. Stir in confectioners' sugar until smooth and an easy spreading consistency, adding more water, if necessary. Spoon glaze over cake. Sprinkle with toasted almonds. Each serving: About 245 calories, 4 9 fat, 1 mg cholesterol, 225 mg sodium. Good Housekeeping/May'94/scanned & fixed by DP & GG Submitted By MICHELLE BRUCE On 03-22-95 (1933)

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