Chocolate cake with mocha glaze - gh_9405
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | (12-oz) can prune-plum filling (1/2 C) | |
| 4 | tablespoons | Light corn-oil spread |
| (1/2 stick) | ||
| 1¾ | cup | Sugar |
| 1 | (8-oz) container coffee low-fat yogurt | |
| 1 | (4-oz) container refrigerated no-cholesterol egg substitute | |
| 2 | cups | All-purpose flour |
| 1 | cup | Unsweetened cocoa |
| 1 | cup | Low-fat milk (1%) |
| 1 | tablespoon | Vanilla extract |
| 2 | teaspoons | Baking soda |
| ½ | teaspoon | Salt |
| Instant coffee granules or powder | ||
| ¾ | cup | Confectioners' sugar |
| 1 | tablespoon | Sliced almonds, toasted |
Directions
ABOUT 3½ HOURS BEFORE SERVING OR EARLY IN DAY: 1. Preheat oven to 350'F. 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/May'94/scanned & fixed by DP & GG