Black Forest Chocolate Fudge Cake

Course : Cakes
Serves: 16
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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 large eggs
1 large egg white
1 cup prune puree -- see note
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
2 tablespoons Powdered sugar -- for dusting
1 bunch Additional cherries (fresh or frozen) -- and mint

Preparation / Directions:

Directions * 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. All ingredients are available for a fraction of the cost when purchased in the bulk section of your supermarket or food co-op. A flavorful sensation when added to reduced fat sour cream or yogurt.


Nutritional Information:

221 calories; 4 g fat; 27 mg cholesterol; 201 mg sodium; 43 g carbohydrate; 1 g fiber; 5 g protein.

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