Fudgy Chocolate Cake

Prep Time 15 Minutes

Cook Time 55 Minutes

Calories per seving 230

Fat 5g

Cholesterol 0mg

Sodium 250mg

Carbohydrates 45g

Fiber 3g

Sugar 17g

Protein 5g

1 9 oz bag Sunsweet^® Pitted Prunes, chopped
3/4 cup water
1 cup plus 2 Tbsp sugar, divided
1/4 cup heart-healthy buttery spread (such as Smart Balance^®), softened
1/2 cup fat-free milk
1 tsp almond extract
4 egg whites
1 cup flour
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1/4 tsp salt
melted raspberry jam and warmed chocolate fudge sauce (optional)

Preheat oven to 350°F.

Bring prunes and water to a boil in a small saucepan; reduce heat and simmer for 10 minutes, stirring frequently, until mixture is very thick and liquid has been absorbed; let cool.

Spray a 9 inch springform pan liberally with nonstick cooking spray then coat with 2 Tbsp sugar, shaking out excess.

Beat together remaining sugar, buttery spread, milk, extract, egg whites and prunes in a medium bowl for 3 minutes on high speed with an electric mixer. Beat in dry ingredients on low speed, then beat for a few minutes on high to make a light batter. Spread in prepared pan and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. To serve, drizzle serving plates with a little melted jam, add slice of cake and drizzle with chocolate.

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