CHOCOLATE PRUNE BUNDT CAKE
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.
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