Fudgy Chocolate Cake


9 oz Del Monte® Pitted Prunes, chopped

3/4 cup water

1 cup (plus 2 tbsp) sugar, divided

1/4 cup heart healthy buttery spread

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)


Prep time: 20 minutes

Cook time: about 40 to 45 minutes

Preheat oven to 350°F. 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 spring-form 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 and 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 center comes out clean. To serve, drizzle serving plates with a little melted jam, add slice of cake and drizzle with chocolate. Makes 10 servings.