Close
Tweet
Ingredients
| cooking spray |
| unsweetened cocoa powder (sifted): 1/3 cup |
| unsweetened cocoa powder (sifted): 1 tsp (for dusting) |
| prunes (pitted and chopped): 1 cup |
| regular coffee: 1/2 cup (hot) |
| whole wheat flour: 1/3 cup |
| all-purpose flour (unsifted): 2 Tbl |
| baking powder: 3/4 tsp |
| baking soda: 1/4 tsp |
| salt: 1/8 tsp |
| light brown sugar (packed): 1/2 cup |
| sweetened applesauce: 1/4 cup |
| eggs: 1 (white) |
| vanilla extract: 1 tsp |
| water: 1 Tbl |
| vanilla extract: 1 tsp |
| unflavored gelatin: 1/2 tsp |
| fat free sour cream: 1/2 cup |
| powdered sugar (unsifted): 1/4 cup |
X-Tasy Made Guilt-Free
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
60 min -
Servings
4 serving(s)
Tags
- Preheat oven to 350 degrees.
- Coat a 9" square cake pan with cooking spray; dust with 1 teaspoon cocoa; set aside.
- Combine prunes and coffee in a bowl; set aside to cool.
- Combine remaining 1/3 cup cocoa, flours, baking powder, baking soda and salt in a large resealable plastic bag; shake.
- Add sugar, applesauce, egg white and 1 tsp of the vanilla to coffee-prune mixture; empty bag into bowl, mix; pour into prepared pan.
- Bake until a toothpick inserted in center of cake comes out clean, about 20-25 minutes; cool completely before removing and slicing.
- For topping: Mix 1 T water, remaining 1 teaspoon vanilla and gelatin in a smalll pan; set aside until gelatin becomes clear, about 10-15 minutes; heat over low heat until gelatin melts. Mix gelatin, sour cream and confectioners' sugar in a bowl; refrigerate until topping is firm, about 10-15 minutes; beat until smooth and add a dollop to each slice.