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Fudgy chocolate cake
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1 (9-ounce) bag pitted prunes, chopped 3/4 cup water 1 cup plus 2 tablespoons sugar, divided 1/4 cup heart-healthy buttery spread (such as Smart Balance), softened 1/2 cup fat-free 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 Melted raspberry jam and warmed chocolate fudge sauce (optional) Preheat oven to 350 degrees. Bring prunes and water to a boil in a small saucepan; reduce heat and simmer for 10 minutes, stirring frequently, until mixture is very thick and liquid has been absorbed; let cool. Spray a 9-inch springform pan liberally with nonstick cooking spray, then coat with 2 tablespoons sugar, shaking out excess.