2 cups cake flour
1 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups packed brown sugar
2 eggs
1 egg white
1 cup prune puree — see note
3/4 cup nonfat milk
4 teaspoons vanilla
1 cup boiling water
2 tablespoons instant espresso coffee powder
2 teaspoons baking soda
2 cups frozen pitted unsweetened dark sweet
cherries coarsely chopped — thawed and well drained 1/2 cup chopped toasted walnuts
Powdered sugar — for dusting (optional) Additional cherries (fresh or frozen) — and 1 sprig mint — for garnish
Directions
* Heat oven to 350 degrees. Coat a 3- to 4-quart bundt or other tube p an with vegetable cooking spray. Into large bowl sift flour, cocoa, baking pow der and salt; mix in brown sugar. In another bowl whisk eggs with prune puree, milk and vanilla.
* Pour boiling water into measuring cup; stir in espresso powder and b aking soda. Stir egg and water mixtures into flour mixture; mix just until blen ded. Pour half the batter into pan; sprinkle cherries and walnuts evenly over batter.
Pour in remaining batter.
* Bake in center of oven about 45 minutes until pick inserted into cak e comes out clean. Cool in pan on rack 15 minutes; invert onto rack, remove pa n and cool completely. Dust with powdered sugar; place on serving plate. Fill cake center with additional cherries and garnish with mint.
Prune puree: Combine 1 1/3 cups (8 ounces) pitted prunes and 6 tablespoons hot wa ter in container of food processor. Pulse on and off until prunes are finely c hopped. Makes about 1 cup.
YIELD: 16 servings
Nutritional Information Per Serving: 221 calories; 4 g fat; 27 mg cholesterol; 201 mg
sodium; 43 g carboh ydrate; 1 g fiber; 5 g protein.
All ingredients are available for a fraction of the cost when purchased in the bulk section of your supermarket or food co-op. A flavorful sensation when adde d to reduced fat sour cream or yogurt.
SOURCE: CALIFORNIA PRUNE BOARD