Chocolate cake with mocha glaze

16 servings

Ingredients

Quantity Ingredient
½ (12-oz) can prune-plum filling (1/2 C)
4 tablespoons Light corn-oil spread
(1/2 stick)
1¾ cup Sugar
1 (8-oz) container coffee low-fat yogurt
1 (4-oz) container refrigerated no-cholesterol egg substitute
2 cups All-purpose flour
1 cup Unsweetened cocoa
1 cup Low-fat milk (1%)
1 tablespoon Vanilla extract
2 teaspoons Baking soda
½ teaspoon Salt
Instant coffee granules or powder
¾ cup Confectioners' sugar
1 tablespoon Sliced almonds, toasted

Directions

ABOUT 3½ HOURS BEFORE SERVING OR EARLY IN DAY: 1. Preheat oven to 350'F. 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/May'94/scanned & fixed by DP & GG Submitted By MICHELLE BRUCE On 03-22-95

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