| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Cake | 18 | Servings | |
INGREDIENTS
| 1 1/2 | c | All-purpose flour |
| 3/4 | c | Sugar |
| 1/3 | c | Unsweetened cocoa |
| 1 | T | Instant espresso granules |
| 1 | t | Baking soda |
| 1/2 | t | Salt |
| 1 | c | Water |
| 1/3 | c | Prune butter, information |
| and recipe follow | ||
| 1 | T | White vinegar |
| 2 | t | Vanilla extract |
| 1 | 8-oz nonfat cream cheese | |
| softened | ||
| 1/2 | c | Sifted powdered sugar |
| 1 | Egg | |
| Vegetable cooking spray | ||
| 1/2 | c | Semisweet chocolate morsels |
| 1/4 | c | Chopped almonds |
| 1/3 | c | Pitted prunes |
| 1 | t | Sugar |
| 2 | t | Light-colored corn syrup |
| 2 | T | Water |
INSTRUCTIONS
From: Katie_Nunes@brookline.mec.edu (Katie Nunes) Date: Fri, 18 Aug 1995 02:38:36 GMT Combine first 6 ingredients in a large bowl. Combine water, prune butter, vinegar, and vanilla; stir well. Add to dry ingredients, stirring with a wire whisk until blended; set chocolate batter aside. Beat cream cheese in a bowl at medium speed of a mixer until smooth. Add powdered sugar and egg, and beat until well-blended; set cream cheese mixture aside. Place 18 paper muffin cup liners in muffin cups; coat liners with cooking spray. Divide chocolate batter evenly among cups; spoon cream cheese mixture evenly on top of chocolate batter in each cup. Sprinkle chocolate morsels and almonds over cream cheese mixture. Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 5 minutes on a wire rack; remove from pans, and let cool completely on wire rack. Yield: 1-1/2 dozen (serving size: 1 cheesecake cup), Calories 151 (21% from fat); Protein 4.2 g; Fat 3.5g (sat. 1.3g. mono 1.3g, poly 0.3g.); Carb 26.1g; Fiber 0.7 g; Chol 14 mg.; Iron 1 mg., Sodium 192 mg.; Calc 50 mg. Cooking Light says they "used Lekvar Prune Butter, which may be found with jams and jellies in supermarkets and is also available from Sokol and Company, 5315 Dansher Rd., Countryside, IL 60525; 708-482-8250" or they gave the following recipe: PRUNE BUTTER: Combine 1/3 c. pitted prunes, 1 t. sugar, and 2 t. light-colored corn syrup in a food processor; process 5 seconds. With processor on, slowly add 2 T water through food chute; process until mixture is smooth, scraping sides of bowl frequently. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 119
Calories From Fat: 14
Total Fat: 1.6g
Cholesterol: 10.3mg
Sodium: 140mg
Potassium: 71mg
Carbohydrates: 25.1g
Fiber: 1.2g
Sugar: 14.3g
Protein: 2.2g