Sunsweet's Fudgy Chocolate Cake |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 10 |
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Putting this hart healthy cake here for safe keeping. Ingredients:
1 (9 ounce) bag pitted prunes, chopped |
3/4 cup water |
2 tablespoons sugar |
1 cup sugar |
1/4 cup smart balance light butter spread, softened |
1/2 cup 1% low-fat milk |
1 teaspoon almond extract |
4 egg whites |
1 cup flour |
3/4 cup unsweetened cocoa powder |
2 teaspoons baking powder |
1/4 teaspoon salt |
raspberry jam, melted (optional) |
Directions:
1. Preheat oven to 350°F
2. Bring prunes and water to a boil in a small saucepan; heat and simmer for 10 minutes, stirring frequently, until mixture is very thick and liquid has been absorbed; let cool.
3. Spray a 9 inch springform pan liberally with nonstick cooking spray then coat with 2 tablespoons sugar, shaking out excess.
4. Beat together remaining sugar, butter spread, milk, extract, egg whites and prunes in a medium bowl for 3 minutes on high speed with an electric mixter.
5. Beat in dry ingredients on low speed, then beat for a few minutes on high to make a light batter.
6. Spread in prepared pan and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
7. To serve, drizzle slices with melted raspberry jam.
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