Black Forest Chocolate Fudge Cake - cooking recipe

Ingredients

1 c. prune puree
2 c. cake flour
1 c. unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. salt
1 1/2 c. brown sugar
2 eggs
1 egg white
1/2 c. chopped walnuts
3/4 c. nonfat milk
4 tsp. vanilla
1 c. boiling water
2 Tbsp. instant Espresso powder
2 tsp. soda
2 c. frozen pitted unsweetened cherries (dark sweet)

Preparation

Prepare prune puree.
Set aside.
Preheat oven to 350\u00b0.
Coat a 3 to 4-quart Bundt or other tube pan with a vegetable cooking spray.
Set aside.
Into a large bowl, sift together flour, cocoa, baking powder and salt.
Set aside.
In another bowl, whisk eggs with the prune puree, milk and vanilla.
Set aside.
Pour boiling water in measuring cup.
Stir in Espresso powder and soda.
Stir in eggs and water mixture into flour mixture.
Mix just until blended. Pour half the batter into prepared pan; sprinkle cherries and walnuts evenly over batter.
Evenly pour in remaining batter.
Bake in 350\u00b0 oven for about 45 minutes until pick inserted into cake comes out clean.
Cool in pan on rack for 15 minutes; invert onto rack.
Remove pan and cool completely.
Dust with powdered sugar. Place on serving plate.
Fill cake center with additional cherries. Makes 16 servings.