Chocolate Cake With Mocha Glaze Recipe
Yield: 16 servingsRecipe by luhu.jp
Ingredients:
1/2: , (12-oz) can prune-plum
2 cup: All-purpose flour,
-filling, 1/2 C
1 cup: Unsweetened cocoa,
4 tbsp: Light corn-oil spread,
1 cup: Low-fat milk, 1%
, 1/2 stick
1 tbsp: Vanilla extract,
1 3/4 cup: Sugar,
2 tsp: Baking soda,
1: , (8-oz) container coffee
1/2 tsp: Salt,
-low-fat yogurt,
Instant coffee granules,
1: , (4-oz) container
-or powder,
-refrigerated no-cholesterol,
3/4 cup: Confectioners sugar,
-egg substitute,
1 tbsp: Sliced almonds, toasted
Directions:
ABOUT 3 1/2 HOURS BEFORE SERVING OR EARLY IN DAY:
1. Preheat oven to 350F. Spray 10 inch Bundt pan with nonstick cook-
ing spray.
2. In large bowl, with mixer at medium speed, beat prune-plum filling,
corn-oil spread, and sugar until blended, occasionally scraping bowl
with rubber spatula.
3. Add coffee yogurt, egg substitute, flour, cocoa, milk, vanilla
extract, baking soda, salt, and 2 t instant coffee granules; beat on
low speed until well blended, occasionally scraping bowl with rubber
spatula. Increase speed to medium; beat 1 minute.
4. Pour batter into pan. Bake about 50 to 55 minutes until toothpick
in- serted in center of cake comes out clean. Cool cake in pan on
wire rack 15 minutes. Remove cake from pan; cool completely on rack.
5. Prepare mocha glaze: In small bowl, dissolve 1 t instant coffee
granules in 1 T warm tap water. Stir in confectioners sugar until
smooth and an easy spreading consistency, adding more water, if
necessary. Spoon glaze over cake. Sprinkle with toasted almonds.
Each serving: About 245 calories, 4 9 fat, 1 mg cholesterol, 225 mg
sodium.
Good Housekeeping/May94/scanned & fixed by DP & GG
Submitted By MICHELLE BRUCE On 03-22-95
Source from luhu.jp
1. Preheat oven to 350F. Spray 10 inch Bundt pan with nonstick cook-
ing spray.
2. In large bowl, with mixer at medium speed, beat prune-plum filling,
corn-oil spread, and sugar until blended, occasionally scraping bowl
with rubber spatula.
3. Add coffee yogurt, egg substitute, flour, cocoa, milk, vanilla
extract, baking soda, salt, and 2 t instant coffee granules; beat on
low speed until well blended, occasionally scraping bowl with rubber
spatula. Increase speed to medium; beat 1 minute.
4. Pour batter into pan. Bake about 50 to 55 minutes until toothpick
in- serted in center of cake comes out clean. Cool cake in pan on
wire rack 15 minutes. Remove cake from pan; cool completely on rack.
5. Prepare mocha glaze: In small bowl, dissolve 1 t instant coffee
granules in 1 T warm tap water. Stir in confectioners sugar until
smooth and an easy spreading consistency, adding more water, if
necessary. Spoon glaze over cake. Sprinkle with toasted almonds.
Each serving: About 245 calories, 4 9 fat, 1 mg cholesterol, 225 mg
sodium.
Good Housekeeping/May94/scanned & fixed by DP & GG
Submitted By MICHELLE BRUCE On 03-22-95
Source from luhu.jp