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 firstname.lastname@example.org on Jan 13, 1999
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|Serving Size: 1 Serving (90g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 10 (3%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 357.4mg||12 %|
|Potassium 130.9mg||3 %|
|Total Carbohydrate 81.5g||24 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 78.7g|
|Protein 2.9g||4 %|
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Calories per serving: 328
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