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Name: Chocolate Cake with Mocha Glaze
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16
Cuisine: American
Ingredients: 1/2 ts Salt; 1 c Unsweetened cocoa; 1/2 (12-oz) can prune-plum; 1 3/4 c Sugar; 1 tb Vanilla extract; 1 tb Sliced almonds, toasted; 1 (1/2 stick); 1 (8-oz) container coffee; 2 c All-purpose flour; 4 tb Light corn-oil spread; 1 Instant coffee granules or; 1 c Low-fat milk (1%); 1 (4-oz) container; 2 ts Baking soda

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INGREDIENTS

1/2 ts Salt
1 c Unsweetened cocoa
1/2 (12-oz) can prune-plum
1 3/4 c Sugar
1 tb Vanilla extract
1 tb Sliced almonds, toasted
1 (1/2 stick)
1 (8-oz) container coffee
2 c All-purpose flour
4 tb Light corn-oil spread
1 Instant coffee granules or
1 c Low-fat milk (1%)
1 (4-oz) container
2 ts Baking soda

Servings

INSTRUCTIONS

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

NOTES

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Chocolate Cake with Mocha Glaze

1/2 ts Salt
1 c Unsweetened cocoa
1/2 (12-oz) can prune-plum
1 3/4 c Sugar
1 tb Vanilla extract
1 tb Sliced almonds, toasted
1 (1/2 stick)
1 (8-oz) container coffee
2 c All-purpose flour
4 tb Light corn-oil spread
1 Instant coffee granules or
1 c Low-fat milk (1%)
1 (4-oz) container
2 ts Baking soda

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

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Nutrition

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Serving Size: 1 Serving (90g)
Recipe Makes: 16 Servings

Calories: 328
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 328

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