INGREDIENTS

INSTRUCTIONS

COOKING LIVE SHOW #CL8968  All recipes courtesy of Patsy Jamieson,
Eating Well Magazine  FRUIT PUREE FAT REPLACEMENT: Cut fruit into
eighths (do not core);  place in a heavy medium saucepan. Add water,
lemon juice and lecithin  and bring to a simmer. Reduce heat to low;
cover and simmer, stirring  and mashing fruit occasionally, until
mushy, 35 to 45 minutes. Let  cool slightly.  Press through a fine
sieve (or food mill fitted with a fine grate)  into a bowl. (It will
have an applesauce-like texture.) Let cool  completely. The fruit puree
will keep, covered, in the refrigerator  for up to 4 days or in the
freezer for up to 6 months.  Yield: 1 3/4 cups  Per Serving (one
tablespoon): 15 calories, 0g fat, 0mg sodium, 0mg  cholesterol CAKE:
Preheat oven to 325 degrees. Lightly oil a 12 cup  Bundt pan or coat it
with nonstick spray.  Place eggs and egg whites in a large mixing bowl
and set bowl in a  pan of hot water; stir occasionally to warm eggs.
Meanwhile, sift  flour, cocoa, baking powder, baking soda and salt into
a medium bowl.  Set aside. In another medium bowl, whisk buttermilk,
fruit puree,  oil, coffee granules and vanilla. Set aside. Remove bowl
of eggs from  water. Beat with an electric mixer on low speed.
Gradually add sugar.  Increase mixer speed to high and continue beating
until mixture is  thick and pale, about 5 minutes.  With a rubber
spatula, alternately fold reserved dry ingredients and  buttermilk
mixture into egg mixture, making 3 additions of dry  ingredients and 2
additions of buttermilk mixture.  Scrape batter into prepared pan. Bake
for 50 to 60 minutes, or until  top springs back when touched lightly
and cake shrinks away slightly  from sides of pan. Place on a wire rack
to cool for 10 minutes.  Loosen edges and invert cake onto rack. Cool
completely.  To make glaze:  Spread hazelnuts in a shallow pan and bake
in a 325 degree oven for 5  to 7 minutes, or until fragrant. Let cool.
In a small heavy saucepan, combine chocolate and milk; heat over low
heat, stirring, until glaze is smooth. Place cake on a serving plate.
Carefully pour warm glaze over cake, letting it drip down the sides.
Sprinkle with the nuts.  Yield: 16 servings  Per Serving: 290 calories,
4 g protein, 8 g fat, 260mg sodium, 27mg  cholesterol  Posted to Digest
eat-lf.v097.n238 by "Tina D. Bell"  <tdbell@altair.csustan.edu> on Sep
19, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5521
Calories From Fat: 1272
Total Fat: 149.9g
Cholesterol: 381.8mg
Sodium: 5836.1mg
Potassium: 4344.9mg
Carbohydrates: 1059g
Fiber: 82.7g
Sugar: 675.3g
Protein: 88.6g