Black forest chocolate fudge cake

 
                     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 :