Recipe courtesy of Cary Neff
Episode: Eating Right
Total:
50 min
Active:
15 min
Yield:
14 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Accompaniment: fat-free frozen yogurt or raspberry sauce and powdered sugar.

Preheat the oven 350 degrees F. Spray a 9-inch cake pan with cooking spray and dust with additional cocoa powder, set aside.

In a medium bowl, combine the flours, sugar, cocoa, baking powder, baking soda, and salt; set aside. In another bowl, combine the prune puree, egg whites, vanilla, and coffee. Mix the wet ingredients into the dry ingredients and pour into the prepared cake pan.

Bake for 20 to 25 minutes or until a toothpick inserted in the middle of the cake comes out clean. Cool the cake in the pan on a wire rack for 10 minutes. Run a knife around the edge of the cake and invert onto a wire rack to cool completely. Cut into 14 wedges to serve.

IDEAS YOU'LL LOVE

Crab Cakes

Recipe courtesy of Jimmy's Famous Seafood

Carrot Cake

Recipe courtesy of Alton Brown

Southern Red Velvet Cake

Recipe courtesy of Cakeman Raven

Chocolate Orange Cake

Recipe courtesy of Trisha Yearwood

Blueberry Coffee Cake

Recipe courtesy of Ree Drummond

Chocolate Cake in a Mug

Recipe courtesy of Ree Drummond

Dump Cakes

Recipe courtesy of Ree Drummond

Ice Cream Layer Cake

Recipe courtesy of Ree Drummond

Lemon Yogurt Cake

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking