Sunday, July 11, 2010

CHOCOLATE PRUNE BUNDT CAKE

Don't let the name of this cake scare you; it's not just for those with "issues". The (undetectable) prune puree replaces some of the fat (oil or butter) in this cake, but also makes it incredibly moist and fudge-like. I served it with a dollop of whipped topping, and my kids were begging for a second, then third helping.  I had to stop them at two because who needs a third helping of dessert (other than mom and dad sneaking it when kids are in bed)? Not to mention the "side effects" they likely would be dealing with tomorrow! The modifications I made to this Eating Well recipe was slightly reducing the total sugar, using milk chocolate chips vs. semi-sweet, and used a full cup of prune puree by accident, but think it was a good thing! I didn't add any nuts this time for the sake of my youngest, but bet they would be yummy in there.

CHOCOLATE PRUNE BUNDT CAKE
(16 servings)

1/2 C. chopped hazelnuts or walnuts
1 1/2 C. all-purpose flour
1 C. sugar (I used slightly less)
3/4 C. cocoa powder
1/3 C. ground flax seeds
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
1 1/4 C. buttermilk
1 C. packed light brown sugar (I didn't pack it)
2 eggs, slightly beaten
1/4 C. canola oil
1 tsp. vanilla
1/2 C. hot water
1/2 C. prune puree (see notes) (I used 1 C.)
1/2 C. semi-sweet or milk chocolate chips
Confectioners sugar for dusting

1. Preheat oven to 350. Spray bundt pan well with cooking spray or grease and flour it
2. Spread nuts on small baking sheet and toast in oven for 5-7 minutes. Transfer to plate to cool.
3. Whisk ingredients from flour down to salt in large mixing bowl. Add buttermilk down to vanilla; beat with electric mixer until smooth. Mix hot water and prune puree, then add to batter mixture and still until well mixed. Fold in chocolate chips and nuts with rubber spatula. Scrape batter into prepared bundt pan, spreading evenly.
4. Bake the cake until top springs back when touched lightly and when toothpick comes out clean, 45-55 minutes. Cool in pan on wire rack for 10 minutes, then invert cake onto serving platter or wire rack and dust with confectioners sugar. Serve with whipped cream or ice cream if desired.

Notes:
To make prune puree: Place 1 Cup of pitted prunes along with 6 Tbsp. hot water into food processor and process until smooth.

Nutritional Information: 1 serving - 266 calories, 10 g fat, 44 g. carb, 5 g. protein, 2 g. fiber

2 comments:

Shari said...

Jeez, this looks delic too! Your going to have my comments on everything cause it ALL looks soooo good!!! Just wish I could be there to taste them, cause Im sure they taste just as good if not better than they look!

Kelli said...

You should try this one for sure! It is really good and does good things for you:)