Directions:
- Preheat oven to 350.
- Spray two 9-inch cake pans with nonstick spray.
- In a mixing bowl, whisk together the flour, cocoa, baking powder, baking soda and sugar.
- In a separate bowl, whisk together the buttermilk, prune puree or babyfood, egg whites and vanilla.
- Pour wet ingredients into dry and mix until just combined.
- Divide the batter evenly between the two cake pans.
- Bake about 20 minutes, until top is springy and a knife inserted in the center comes out clean.
- Cool in the pans on a wire rack for 5-10 minutes.
- Turn cakes out onto racks and cool completely.
- Slice the rounded top off of one of the cakes to create a flat surface.
- Spread the flat surface with the raspberry jam.
- Place the other cake on top.
- Sift confectioners sugar liberally over the top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 620.06 Kcal (2596 kJ) | ||
| Calories from fat | 73.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.19g | 13% | |
|---|---|---|---|
| Sodium | 1331.68mg | 55% | |
| Potassium | 475.33mg | 10% | |
| Total Carbs | 130.08g | 43% | |
| Sugars | 79.24g | 317% | |
| Dietary Fiber | 5.05g | 20% | |
| Protein | 8.07g | 16% | |
| Iron | 2.6mg | 15% | |
| Calcium | 197.3mg | 20% | |
| Amount Per 100 g | |||
| Calories | 283.07 Kcal (1185 kJ) | ||
| Calories from fat | 33.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.74g | 13% | |
|---|---|---|---|
| Sodium | 607.95mg | 55% | |
| Potassium | 217mg | 10% | |
| Total Carbs | 59.39g | 43% | |
| Sugars | 36.18g | 317% | |
| Dietary Fiber | 2.31g | 20% | |
| Protein | 3.68g | 16% | |
| Iron | 1.2mg | 15% | |
| Calcium | 90.1mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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