A fat, decadent dessert may not be the first thing that comes to
mind when you think of prunes; however the following recipe,
chocolate fudge cake is made with prune puree in place of butter and
oil. The cake is rich and moist and contains just 4 grams of fat per
serving. A unique combination of pectin, malic acid and sorbitol
found in prunes allows a simple mixture of prunes and water to
simulate a full-fat texture and tasting. When used as an ingredient in
baked goods, prune puree reduces fat in cookies, brownies, quick
breads, muffins and cakes.

Black forest chocolate fudge cake is topped with impudent, red sweet
cherries during the summer or frozen cherries year some. The recipe
is adapted from Mani of Mani's Bakery in Los Angeles.

Powdered sugar for dusting (optional) Fresh cherries or additional
frozen cherries, for trim

Prepare prune strain. Set excursus. Preheat oven to 350 degrees. Coat a 3
to 4 quart bundt or other tube pan with vegetable cooking spraying; set
digression. Into a large bowl shift together flour, cocoa, baking powder
and saltiness. Set digression.

In another bowlful, whisk eggs with the prune strain, milk and vanilla;
set divagation. Pour boiling water in measuring cup; stir in espresso
powder and baking pop. Stir egg and water mixtures into flour
assortment; mix just until blended. Pour half the batter into prepared
pan; sprinkle cherries and walnuts evenly over slugger. Evenly pour in
remaining slugger. Bake in a 350 degree oven astir 45 minutes until
pick inserted into cake comes out pick. Cool in pan on rack for 15
proceedings; inverting onto torture, remove from pan and cool totally.
Dust with powdered gelt; place on serving scale. Fill cake center
with additional cherries. Makes 16 servings.

Prune Strain: 2 2/3 cups (1 pounding) pitted prunes 3/4 cup weewee

Combine prunes and water in container of food processor. Process
almost 1 minutes until pureed. Puree may be covered and refrigerated
up to 2 months. Makes 2 cups.