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Devil's Chocolate Fudge Cake
Author/Submitted by:
Servings: 1
Categories:
Cakes
/
Chocolate
/
Desserts
Ingredients: 1
c
Water 1/2
c
Prune puree * 3
lg
Egg whites 1 1/2
ts
Vanilla 1
c
Plus 2 tablespoons flour 1
c
Plus 2 tablespoons sugar 3/4
c
Unsweetened cocoa powder 1 1/2
ts
Baking powder 1/4
ts
Baking soda 1/4
ts
Salt
-----ICING----- 2 1/2
c
Powdered sugar 1/4
c
Unsweetened cocoa powder 1/4
c
Lowfat milk
Directions:
A decadent, reduced-fat chocolate treat
Preheat oven to 350 degrees F. Coat a 9-inch square baking pan with
vegetable cooking spray; set aside. To make cake, in mixer bowl
combine water, prune puree, egg whites and vanilla; beat to blend
thoroughly. Add remaining cake ingredients; mix completely. Pour
batter into prepared pan; bake about 30 minutes until pick inserted
into center comes out clean. Cool. To make icing, combine icing
ingredients; beat until smooth. Spread on cooled cake. Cut into
3-inch squares. Makes 9 servings.
Nutritional information per serving: 345 calories, 2 g fat, 84 g
carbohydrate, 1 mg cholesterol, 161 mg sodium, 1. 8 g fiber
* Prune puree: Combine 1 1/3 cups (8 ounces) pittted prunes and 6
Tbs hot water in container of food processor; puree until smooth.
Makes 1 cup. Keep refrigerated for up to 2 months in a tightly sealed
container. Or use fat-free prepared prune butter (lekvar) available
in the jam and jelly or baking section in some supermarkets. Or, you
can use prune baby food; use 1/2 cup prune baby food and decrease the
water to 3/4 cup.
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