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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. Beat together remaining sugar, buttery spread, milk, extract, egg whites and prunes in a medium bowl for 3 minutes on high speed with an electric mixer. Beat in dry ingredients on low speed, then beat for a few minutes on high to make a light batter. Spread in prepared pan and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.

To serve, drizzle serving plates with a little melted jam, add slice of cake and drizzle with chocolate.

It makes 10 servings.

Source: Sunsweet Growers

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