This guilt-free chocolate dessert relies on pureed prunes for moisture and sweetness, and on coffee for flavor.
Recipe from Lean Star Cuisine, a cookbook from the Lake Austin Spa resort.
- 2 cups flour
- 1 cup unsweetened cocoa powder
- 2 cups sugar
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 tsp. cinnamon
- 10 oz. baby food pureed prunes
- 2 tsp. vanilla
- 1 cup skim milk
- 1 cup strong coffee
- cooking spray
- powdered sugar
Preheat oven to 250º. Spray two 9-inch baking pans with cooking spray. In a large mixing bowl, sift together the flour, cocoa, sugar, baking soda, baking powder, and salt.
Add the prunes, vanilla, eggs, and milk; stir just until blended.
Stir coffee into the batter until blended. Pour the batter into the prepared pans.
Bake for 30 to 35 minutes, or until a toothpick comes out clean when inserted in the center. Cool in the pans for 10 minutes. Invert on a wire rack and cool completely.
Sift powdered sugar over the top of the cakes and serve.