Dessert: Chocolate Cake with Mocha Glaze

A show-off chocolate cake can be low-fat, too! We used prune-plum filling and coffee yogurt to replace most of the fat, plus cocoa, no-cholesterol egg substitute, and low-fat milk. Try it -- you'll love it!

Ingredients

6 oz. prune-plum filling
4 tbsp. light corn-oil spread
1 3/4 c. sugar
1 container coffee low-fat yogurt
1 container refrigerated no-cholesterol egg substitute
2 c. all-purpose flour
1 c. unsweetened cocoa
1 c. low-fat milk
1 tbsp. vanilla extract
2 tsp. baking soda
1/2 tsp. salt
instant coffee granules or powder
3/4 c. confectioners' sugar
1 tbsp. sliced almonds

Instructions

Preheat oven to 350 degrees F. Spray 10-inch Bundt pan with nonstick cooking spray.
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.
Add coffee yogurt, egg substitute, flour, cocoa, milk, vanilla extract, baking soda, salt, and 2 teaspoons instant coffee granules; beat on low speed until well blended, occasionally scraping bowl with rubber spatula. Increase speed to medium; beat 1 minute.
Pour batter into pan. Bake about 50 to 55 minutes until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 15 minutes. Remove cake from pan; cool completely on rack.
Prepare mocha glaze: In small bowl, dissolve 1 teaspoon instant coffee granules in 1 tablespoon 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.

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