Fudgy Chocolate Cake

Ingredients
  • 1 (9 oz) bag Sunsweet® Pitted Prunes, chopped
  • 3/4 cup water
  • 1 cup plus 2 Tbsp sugar, divided
  • 1/4 cup heart-healthy buttery spread (such as Smart Balance®), softened
  • 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)
Instructions

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 springform 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, 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.

Nutritional Information
Calories per serving 230
Fat 5g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 0mg
Sodium 250mg
Potassium 253mg
Carbohydrates 45g
Fiber 3g
Sugar 17g
Protein 5g
Vitamin A 10%
Vitamin C 2%
Calcium 6%
Iron 10%