Black Forest Chocolate Fudge Cake

A rich, decadent dessert may not be the first thing that comes to
mind when you think of prunes; however the following recipe,
chocolate fudge cake is made with prune puree in place of butter and
oil. The cake is rich and moist and contains only 4 grams of fat per
serving. A unique combination of pectin, malic acid and sorbitol
found in prunes allows a simple mixture of prunes and water to
simulate a full-fat texture and taste. When used as an ingredient in
baked goods, prune puree reduces fat in cookies, brownies, quick
breads, muffins and cakes.

Black forest chocolate fudge cake is topped with fresh, red sweet
cherries during the summer or frozen cherries year around. The recipe
is adapted from Mani of Mani’s Bakery in Los Angeles.

Powdered sugar for dusting (optional) Fresh cherries or additional
frozen cherries, for garnish

Prepare prune puree. Set aside. Preheat oven to 350 degrees. Coat a 3
to 4 quart bundt or other tube pan with vegetable cooking spray; set
aside. Into a large bowl shift together flour, cocoa, baking powder
and salt. Set aside.

In another bowl, whisk eggs with the prune puree, milk and vanilla;
set aside. Pour boiling water in 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 prepared
pan; sprinkle cherries and walnuts evenly over batter. Evenly pour in
remaining batter. Bake in a 350 degree oven about 45 minutes until
pick inserted into cake comes out clean. Cool in pan on rack for 15
minutes; inverting onto rack, remove from pan and cool completely.
Dust with powdered sugar; place on serving plate. Fill cake center
with additional cherries. Makes 16 servings.

Prune Puree: 2 2/3 cups (1 pound) pitted prunes 3/4 cup water

Combine prunes and water in container of food processor. Process
about 1 minutes until pureed. Puree may be covered and refrigerated
up to 2 months. Makes 2 cups.