Black Forest Fudge Cake
Source of Recipe
Internet
List of Ingredients
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
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 mint sprig, for garnish
Recipe
Heat oven to 350 degrees. Coat a 3- to 4-quart Bundt or other tube pan with vegetable cooking spray
Into large bowl sift flour, cocoa, baking powder 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 baking soda. Stir egg and water mixtures into flour mixture; mix just until blended.
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 cake comes out clean. Cool in pan on rack 15 minutes; invert onto rack, remove pan 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 water in container of food processor. Pulse on and off until prunes are finely chopped. Makes about 1 cup
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