Black Forest Chocolate Fudge Cake

Directions

Heat oven to 350℉ (180℃). Coat a 3- to 4-quart bundt or other tube pans with vegetable cooking spray.

Into a large bowl sift flour, cocoa, baking powder and salt; mix in brown sugar.

In another bowl whisk eggs with prune purée, milk, and vanilla.

Pour boiling water into measuring cup, stir in espresso powder and baking soda.

Stir egg and water mixtures into flour mixture; mix just until blended.

Pour half the batter into pan; sprinkle cherries and walnuts evenly over batter. Pour in remaining batter.

Bake in center of oven about 45 minutes until pick inserted into the cake comes out clean.

Cool in pan on rack 15 minutes, invert onto rack, remove pan and cool completely.

Dust with powdered sugar; place on serving plate. Fill cake center with additional cherries and garnish with mint.