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  Recipe Home » Diabetic » BLACK FOREST CHOCOLATE FUDGE CAKE
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  BLACK FOREST CHOCOLATE FUDGE CAKE
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 254
Ingredients:
2 C. cake flour
1 C. unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. salt
1-1/2 C. packed brown sugar
2 eggs
1 egg white
1 C. prune puree (see directions)
3/4 C. nonfat milk
2 tsp. vanilla
1 C. boiling water
2 Tbls. instant espresso coffee powder
2 tsp. baking soda
2 C. cherries, frozen, pitted unsweetened dark sweet, coarsely chopped, thawed and
well drained
1/2 C. walnuts, chopped, toasted
powdered sugar, for dusting (optional)
additional cherries, fresh or frozen
1 mint sprig, for garnish
Instructions:
Prune Puree: Combine 1-1/3 C. (8 oz.) pitted prunes, and 6 Tbls. hot water in container of food processor. Pulse on and off until prunes are finely chopped. Heat oven to 350 degrees F. Coat a 3 to 4 quart bundt or other tube pan with vegetable cooking spray. In a 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 C.. Stir in espresso powder and baking soda. Stir egg and water mixture into flour mixture, and mix just until blended. Pour half the batter into pan, and 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, if desired. Place on serving plate. Fill cake center with additional cherries, and garnish with mint.
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