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Black Forest Cake

2 cups cake flour
1 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups packed brown sugar
2 eggs
1 egg white
1 cup prune puree
3/4 cup nonfat milk
4 teaspoons vanilla
1 cup boiling water
2 tablespoons instant espresso coffee powder
2 teaspoons baking soda
2 cups frozen pitted unsweetened dark sweet cherries, thawed, drained, chopped
1/2 cup chopped toasted walnuts
Powdered sugar, for dusting (optional)
Additional cherries (fresh or frozen), and mint sprig, for garnish

Heat oven to 350 degrees. Coat a 3- to 4-quart Bundt or other tube
pan with vegetable cooking spray. Into large bowl sift flour, cocoa,
baking powder and salt; mix in brown sugar. In another bowl whisk
eggs with prune puree, milk and vanilla. Pour boiling water into
measuring cup; stir in espresso powder and baking soda. Stir egg
and water mixtures into flour mixture; mix just until blended. Pour
half the batter into pan; sprinkle cherries and walnuts evenly over
batter. Pour in remaining batter. Bake in center of oven about 45
minutes until pick inserted into cake comes out clean. Cool in pan
on rack 15 minutes; invert onto rack, remove pan and cool completely.
Dust with powdered sugar; place on serving plate. Fill cake center
with additional cherries and garnish with mint.

Prune puree: Combine 1 1/3 cups (8 ounces) pitted prunes and 6
tablespoons hot water in container of food processor. Pulse on and
off until prunes are finely chopped. Makes about 1 cup


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