| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cakes, Desserts, Sauces/dips |
16 |
Servings |
INGREDIENTS
| 1/2 |
|
(12-oz) can prune-plum filling (1/2; c) |
| 4 |
tb |
Light corn-oil spread |
| 1 |
|
(1/2 stick) |
| 1 3/4 |
c |
Sugar |
| 1 |
|
(8-oz) container coffee low-fat yog; urt |
| 1 |
|
(4-oz) container refrigerated no-ch; olester |
| 2 |
c |
All-purpose flour |
| 1 |
c |
Unsweetened cocoa |
| 1 |
c |
Low-fat milk (1%) |
| 1 |
tb |
Vanilla extract |
| 2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 |
|
Instant coffee granules or powder |
| 3/4 |
c |
Confectioners' sugar |
| 1 |
tb |
Sliced almonds, toasted |
INSTRUCTIONS
ABOUT 3 1/2 HOURS BEFORE SERVING OR EARLY IN DAY:
1. Preheat oven to 350'F. Spray 10 inch Bundt pan with nonstick cook-
ing spray.
2. In large bowl, with mixer at medium speed, beat prune-plum filling,
corn-oil spread, and sugar until blended, occasionally scraping bowl
with rubber spatula.
3. Add coffee yogurt, egg substitute, flour, cocoa, milk, vanilla
extract, baking soda, salt, and 2 t instant coffee granules; beat on
low speed until well blended, occasionally scraping bowl with rubber
spatula. Increase speed to medium; beat 1 minute.
4. Pour batter into pan. Bake about 50 to 55 minutes until toothpick
in- serted in center of cake comes out clean. Cool cake in pan on
wire rack 15 minutes. Remove cake from pan; cool completely on rack.
5. Prepare mocha glaze: In small bowl, dissolve 1 t instant coffee
granules in 1 T warm tap water. Stir in confectioners' sugar until
smooth and an easy spreading consistency, adding more water, if
necessary. Spoon glaze over cake. Sprinkle with toasted almonds.
Each serving: About 245 calories, 4 9 fat, 1 mg cholesterol, 225 mg
sodium.
Good Housekeeping/May'94/scanned & fixed by DP & GG
Posted to MM-Recipes Digest V4 #3 by tbankerd@leading.net on Jan 13,
1999
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