Chocolate prune cake with chocolate fudge fro
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Boiling water |
| ¾ | cup | Pitted prunes |
| ⅔ | cup | Oil |
| 1 | cup | Sugar |
| 2 | tablespoons | Unsweetened cocoa powder |
| 2 | teaspoons | Ground cinnamon |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Vanilla |
| 2 | Eggs | |
| 1 | cup | Buttermilk |
| 2½ | cup | Flour |
| 1½ | teaspoon | Baking soda |
| 2 | teaspoons | Baking powder |
| ¼ | cup | Water |
| ¼ | cup | Shortening |
| ¼ | cup | Light corn syrup |
| 2 | cups | Sifted powdered sugar |
| ½ | cup | Cocoa powder |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Vanilla |
Directions
CHOCOLATE FUDGE FROSTING
Pour boiling water over prunes and let soak 30 minutes. Combine oil, sugar, 2 tablespoons cocoa, cinnamon, 1 teaspoon salt and 1 teaspoon vanilla in bowl. Add eggs and beat well 2 minutes. Combine soaked prunes and buttermilk in blender or food processor and chop finely.
Add to creamed mixture with flour, soda and baking powder. Beat well and turn into well-greased and floured 13- x 9-inch baking pan or 2 (8-in.) round pans. Bake at 350F 30 minutes, or until wood pick inserted near center comes out clean. Cool.
To make frosting, bring water to boil. Remove from heat and beat in shortening and corn syrup. Add powdered sugar, ½ cup cocoa, ¼ teaspoon salt and ½ teaspoon vanilla and cream well to spreading consistency. Use to frost cooled cake.