Black Forest Chocolate Fudge Cake

* Exported from MasterCook *

Black Forest Chocolate Fudge Cake

Recipe By : CALIFORNIA PRUNE BOARD
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cake flour
1 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups packed brown sugar
2 eggs
1 egg white
1 cup prune puree -- see note
3/4 cup nonfat milk
4 teaspoons vanilla
1 cup boiling water
2 tablespoons instant espresso coffee 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
Powdered sugar -- for dusting
(optional)
Additional cherries (fresh or frozen) -- and
1 sprig mint -- for garnish

Directions

* Heat oven to 350 degrees. Coat a 3- to 4-quart bundt or other tube p
an with vegetable cooking spray. Into large bowl sift flour, cocoa, baking pow
der and salt; mix in brown sugar. In another bowl whisk eggs with prune puree,
milk and vanilla.

* Pour boiling water into measuring cup; stir in espresso powder and b
aking soda. Stir egg and water mixtures into flour mixture; mix just until blen
ded. Pour half the batter into pan; sprinkle cherries and walnuts evenly over
batter.

Pour in remaining batter.

* Bake in center of oven about 45 minutes until pick inserted into cak
e comes out clean. Cool in pan on rack 15 minutes; invert onto rack, remove pa
n and cool completely. Dust with powdered sugar; place on serving plate. Fill
cake center with additional cherries and garnish with mint.

Prune puree:
Combine 1 1/3 cups (8 ounces) pitted prunes and 6 tablespoons hot wa
ter in container of food processor. Pulse on and off until prunes are finely c
hopped. Makes about 1 cup.

YIELD: 16 servings

Nutritional Information Per Serving:
221 calories; 4 g fat; 27 mg cholesterol; 201 mg sodium; 43 g carboh
ydrate; 1 g fiber; 5 g protein.

All ingredients are available for a fraction of the cost when purchased in the
bulk section of your supermarket or food co-op. A flavorful sensation when adde
d to reduced fat sour cream or yogurt.


SOURCE: CALIFORNIA PRUNE BOARD









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NOTES :