Chocolate Cake with Raspberry Filling
- Preparing Time: -
- Total Time: -
- Served Person: Makes 16 servings
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/4 cups all-purpose flour
- pinch salt
- 3/4 cup sugar
- 1/2 cup buttermilk
- 1 whole egg
- 1 egg white
- 1 tablespoon pure vanilla extract
- 1/4 cup semi-sweet chocolate chips
- 1/3 cup cocoa
- 1 4-ounce jar baby food carrot puree
- 1 4-ounce jar baby food prune puree
- 1 tablespoon pure almond extract
- 2 tablespoons brewed coffee
- 1 1-ounce square unsweetened baking chocolate, melted
- 1/4 cup nonfat fudge sauce
- 1/2 cup raspberry all-fruit preserves
Preparation 1. Preheat oven to 350°. Lightly coat a 9-inch cake pan with canola oil. Dust with flour. 2. In a large bowl, combine flour, cocoa, sugar, baking powder, baking soda and salt. 3. In a medium bowl, combine buttermilk, carrot and prune puree, extracts, coffee, and eggs. Beat lightly to mix. Combine with dry ingredients, using an electric mixer on low. Add melted unsweetened chocolate and beat on medium until glossy and smooth. Fold in chocolate chips. 4. Pour into prepared cake pan and bake for 25 to 30 minutes or until toothpick inserted in the center comes out clean. Place on rack and cool. 5. Invert cake onto dry surface and slice in half horizontally. Spread raspberry preserves on bottom layer. Replace top and frost with nonfat fudge sauce. Slice into 16 servings. Each serving contains approximately 135 calories, 26 gm. carbohydrate, 3 gm. fat, 15 mg. cholesterol, 3 gm. protein, 153 mg. sodium, and 2 gm. fiber. Nutritional analysis provided by Canyon Ranch
