Description[]
This recipe for all of you healthy chocolate freaks. Note at the bottom, there is a method for making prune purée (very similar to the Wonderslim product that no one can find). This recipe comes from an article about fruit, since it uses prune purée instead of fat. My one gripe, about which i have written to the paper, is that they do not do a nutritional analysis of a recipe, even though they call it low-fat. However, those of us who are experienced in baking low-fat can see that there is little fat in this cake.
Ingredients[]
- 1 cup water
- ½ cup prune purée (see note below) or prepared prune butter
- 3 large egg whites
- 1½ tsp vanilla
- 1 cup + 2 tbsp flour
- 1 cup + 2 tbsp sugar
- ¾ cup unsweetened cocoa
- 1½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
Prune purée[]
- ½ cup prunes
- water
Icing[]
- 2½ cups powdered sugar
- ¼ cup cocoa
- ¼ cup low fat milk
Directions[]
- Preheat oven to 350°F.
- Coat a 9" square pan with cooking spray.
- In a mixer bowl, combine water, prune purée, egg whites and vanilla.
- Beat thoroughly to blend.
- Combine flour, sugar, cocoa, baking powder, baking soda and salt.
- Beat dry ingredients into liquid mixture.
- Spread batter into prepared pan.
- Bake about 30 minutes, or until cake tests done.
- Cool on rack in pan.
- Serve dusted with powdered sugar or with the following icing.
Icing[]
- Combine powdered sugar, cocoa and milk.
- Spread on cooled cake.
Prune purée[]
- Simmer ½ cup prunes in water to cover for about 10 minutes.
- Let stand until cool.
- Drain well.
- Force the prunes through a sieve, leaving behind the skin particles and seeds.