Update my dinner status, I'm making this tonight.
Servings: 16 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
ABOUT 3 1/2 HOURS BEFORE SERVING OR EARLY IN DAY: 1. Preheat oven to 350F. 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/May94/scanned & fixed by DP & GG Posted to MM-Recipes Digest V4 #3 by tbankerd@leading.net on Jan 13, 1999
