Free Recipe Chocolate Cake with Mocha Glaze
Recipe Type: C Recipes
Recipe Preparation: bake
Cooking Ingredients for Chocolate Cake with Mocha Glaze Recipe
1/2 (12-oz) can prune-plum
-filling (1/2; c)
4 tb Light corn-oil spread
1 (1/2 stick)
1-3/4 c Sugar
1 (8-oz) container coffee
-low-fat yog; urt
1 (4-oz) container
-refrigerated no-ch; olester
2 c All-purpose flour
1 c Unsweetened cocoa
1 c Low-fat milk (1%)
1 tb Vanilla extract
2 ts Baking soda
1/2 ts Salt
1 Instant coffee granules or
-powder
3/4 c Confectioners sugar
1 tb Sliced almonds, toasted
Chocolate Cake with Mocha Glaze Preparation
ABOUT 3 1/2 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 Posted to MM-Recipes Digest V4 #3 by tbankerd@leading.net on Jan 13, 1999
Cooking Temperature:
Recipe Serves: 16
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