1 c Water 1 c Plus 2 tb sugar
1/2 c Prune puree (see note below) 3/4 c Unsweetened cocoa
-or prepared prune butter 1 1/2 ts Baking powder
3 lg Egg whites 1/4 ts Baking soda
1 1/2 ts Vanilla 1/4 ts Salt
1 c Plus 2 tb flour
Preheat oven to 350^. Coat a 9″ square pan with cooking spray.
In a mixer bowl, combine water, prune puree, 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.
NOTE: To prepare prune puree, simmer 1/2 c 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.
ICING: Combine 2 1/2 c powdered sugar, 1/4 c cocoa and 1/4 c low fat
milk. Spread on cooled cake.
This recipe for all of you healthy chocolate freaks. Note at the
bottom, there is a method for making prune puree (very similar to the
WonderSlim product that no one can find). This recipe comes from an
article about fruit, since it uses prune puree 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.
Yields
6 servings
