Makeover Fudge Cake

16 ingredients
6 steps

Ingredients

  • 4 egg whites
  • 1-1/2 cups semisweet chocolate chips
  • 1/3 cup butter, cubed
  • 3 egg yolks
  • 1 cup packed brown sugar
  • 1 container (2-1/2 ounces) prune baby food
  • 5 tablespoons strong brewed coffee
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cream of tartar
  • 3 tablespoons butter, softened
  • 1/3 cup baking cocoa
  • 3 tablespoons fat-free milk
  • 3/4 teaspoon vanilla extract
  • 1-1/2 cups confectioners' sugar

Directions

  1. 1
    Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Coat a 9-in. springform pan with cooking spray. Place pan on a
  2. 2
    ; set aside. In a small saucepan, melt chocolate chips and butter over low heat, stirring constantly. Remove from the heat; set aside to cool slightly.
  3. 3
    In a large bowl, beat egg yolks on high speed for 3 minutes or until thick and lemon-colored. Gradually beat in brown sugar. Beat in the baby food, coffee and reserved chocolate mixture.
  4. 4
    Combine the flour, salt and cinnamon; gradually beat into the chocolate mixture. With clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form; fold into batter.
  5. 5
    Spread evenly into prepared pan. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool for 15 minutes before removing sides of pan. Cool completely on a wire rack.
  6. 6
    For frosting, in a small bowl, beat the butter, cocoa, milk and vanilla until smooth. Gradually beat in confectioners' sugar. Frost top of cake. Refrigerate leftovers.

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