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Midnight Chocolate Cake With Fudge Icing

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We all need a little indulgence now and again to keep things balanced. With this recipe you can have your cake and eat it, too! IDEA member Cappie Geis—who is also a certified nutritionist and professional cooking instructor—specializes in recipe makeovers that replace key ingredients with healthy substitutes so as to cut calories and fat without sacrificing flavor. The unsweetened cocoa in this recipe adds an antioxidant kick that will satisfy your chocolate cravings and help chase away oxidative stress.

Serve with a fruit topping instead of the frosting to save some calories, or just go for it!

Midnight Fudge Cake

1 cup Sugar In The Raw® (Turbinado sugar)

2 large eggs

2 (2.5-ounce) containers of “baby food” prunes

1¼ cup nonfat milk

1 teaspoon (tsp) vanilla

2 cups oat flour

1 tsp baking soda

1 tsp baking powder

1 tablespoon (tbs) Stevia with fiber

2/3 cup unsweetened cocoa

2 tsp instant coffee powder (decaf, if you prefer)

Preheat oven to 350° F. Grease and line (with parchment paper) two 8- or 9-inch cake pans. Cream sugar, eggs and prunes. Add milk and vanilla; whisk well. Measure and whisk dry ingredients together and whisk into liquid ingredients, mixing well. Pour batter into pans and bake for 20–25 minutes. Cake is done when you insert toothpick and it comes out with some moist crumbs on it. Cool for 10 minutes in pan, remove from pan and wrap in plastic wrap or cover with plastic wrap and a towel until ready to frost.

Chocolate Fudge Frosting

½ cup Sugar In The Raw

¼ cup unsweetened cocoa powder

1/3 cup nonfat milk

¼ cup Earth Balance® (buttery spread found in health food stores)

½ tsp instant coffee (decaf, if you prefer)

pinch salt

1 tsp vanilla

In saucepan combine sugar, cocoa, milk, Earth Balance spread, coffee and salt. Bring to boil and boil for 2–3 minutes, stirring constantly. Remove from heat, add vanilla and continue stirring until frosting begins to cool and thicken slightly (as soon as you feel it thicken, stop stirring and pour over cake to frost). Serves 12.

Per serving: 219 calories; 5.2 grams (g) fat (1.7 g saturated fat); 17 g carbohydrate; 6.2 g protein; 4.7 g fiber; 32 milligrams (mg) cholesterol; 64 mg sodium.


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