Chocolate Fudge Cake

Prep Time: 15 minutes
Cook Time: 55 minutes

Ingredients

1 bag Sunsweet® Prunes, chopped
3/4 cup water
1 cup plus 2 Tbsp sugar, divided
1/4 cup low fat butter, softened
1/2 cup fat-free milk
1 tsp almond extract
4 egg whites
1 cup flour
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1/4 tsp salt
melted raspberry jam and warmed chocolate fudge sauce (optional)

Instructions

Preheat oven to 180°C. 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 Tbsp 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 centre comes out clean.

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

Nutritional Information

Calories per serving 230

Fat 5g

Cholesterol 0mg

Sodium 250mg

Carbohydrates 45g

Fiber 3g

Sugar 17g

Protein 5g