Chocolate Prune Cake
Yield
servingsPrep
5 minCook
55 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
prunes
pitted, cut up |
*
|
| 1 | teaspoon |
baking soda
|
|
| 1 | cup |
water
boiling |
|
| 1 | cup |
butter
|
|
| 1 | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| 2 | tablespoons |
cocoa powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
prunes
pitted, cut up |
*
|
| 5 | ml |
baking soda
|
|
| 237 | ml |
water
boiling |
|
| 237 | ml |
butter
|
|
| 237 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 414 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
cocoa powder
|
|
Directions
Preheat oven to 350℉ (180℃).
Prepare a bundt pan.
Sprinkle soda on prunes.
Pour boiling water over and allow to cool.
Cream butter and sugar in food processor.
Add eggs.
Add prune mixture and whir about 15 seconds.
Add flour sifted with cocoa.
Mix until blended with on/off motion.
Pour into pan.
Bake 45 to 55 minutes.
When cool, turn out.
Sprinkle with icing (powdered) sugar if you like.
