Low-Fat Devil’s Chocolate Fudge Cake Recipe

Low-Fat Devil’s Chocolate Fudge Cake Ingredients

1 cup water
1/2 cup prune puree (see note below)
3 each egg whites
1 1/2 teaspoon vanilla
1 cup flour + 2 tb
1 cup sugar + 2 tb
3/4 cup cocoa, unsweetened
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Low-Fat Devil’s Chocolate Fudge Cake Directions

Preheat oven to 350 degrees.
Coat a 9 inch square pan with cooking spray.
In a mixer bowl, combine water, prune puree, egg whites and vanilla.
Beat thoroughly to blend.
Combine flour, sugar, cocoa, baking powder, baking soda and salt.
Beat dry ingredients into liquid mixture.
Spread batter into prepared pan.
Bake about 30 minutes, or until cake tests done.
Cool on rack in pan.
Serve dusted with powdered sugar or with the following icing.
NOTE: To prepare prune puree, simmer 1/2 cups prunes in water to cover for about 10 minutes.
Let stand until cool.
Drain well.
Force the prunes through a sieve, leaving behind the skin particles and seeds.

Low-Fat Devil’s Chocolate Fudge Cake Icing Directions

Combine 2 1/2 cups powdered sugar, 1/4 cups cocoa and 1/4 cups low fat milk.
Spread on cooled cake.