 Touch O'Mint Chocolate Fudge Cake
Makes 15 servings
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Ingredients
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6
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cups sifted powdered sugar
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1-1/4
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cups unsweetened cocoa powder
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1
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cup Dried Plum Purée (recipe follows) or prepared dried plum butter, divided
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1/2
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cup cold water
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3/4
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teaspoon salt
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1/4
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to 1/2 teaspoon peppermint extract
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3
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eggs
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1
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tablespoon instant espresso coffee powder or 2 tablespoons instant coffee granules
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1-1/2
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cups all-purpose flour
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1-1/2
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teaspoons baking soda
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3/4
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cup boiling water
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1
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tablespoon nonfat milk
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Preheat oven to 350°F. Coat 13×9-inch baking pan with vegetable cooking spray. In mixer bowl, mix sugar, cocoa, 2/3 cup Dried Plum Purée, cold water, salt and peppermint extract on low speed 30 seconds; beat on high speed until mixture is very smooth, 1 to 2 minutes. Transfer 2 cups of sugar mixture to another mixer bowl. Cover remaining 4 cups sugar mixture for frosting; set aside. Add remaining 1/3 cup Dried Plum Purée, eggs and espresso powder to 2 cups sugar mixture; beat on medium speed 30 seconds. Beat on high 2 minutes until well blended. Combine flour and baking soda; mix into sugar mixture just until blended. Slowly add boiling water, mixing 1 minute more. (Cake batter will be thick and fluffy.) Spread batter evenly in prepared pan. Bake in center of oven about 35 minutes until barely springy to the touch and pick inserted into center comes out almost clean. (Do not overbake.) Cool completely in pan on wire rack. Meanwhile, mix milk and reserved sugar mixture until well blended; spread over cake. Cut into squares.
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Dried Plum Purée
Combine 1-1/3 cups (8 ounces) pitted dried plums and 6 tablespoons hot water in container of food processor or blender. Pulse on and off until dried plums are finely chopped and smooth. Store leftovers in a covered container in the refrigerator for up to two months. Makes 1 cup.
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© California Dried Plum Board
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Printed
from fbnr.com
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