Chocolate Cake With Mocha Glaze
Author/Submitted by: Servings: 16 Categories:
Cakes
/
Chocolate
/
Desserts
Ingredients: 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
Directions:
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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