Sunsweet's Fudgy Chocolate Cake

Recipe by Debbwl
READY IN: 1hr 5mins


  • 1
    (9 ounce) bag pitted prunes, chopped
  • 34
    cup water
  • 2
    tablespoons sugar
  • 1
    cup sugar
  • 14
    cup Smart Balance light butter spread, softened
  • 12
  • 1
    teaspoon almond extract
  • 4
    egg whites
  • 1
    cup flour
  • 34
    cup unsweetened cocoa powder
  • 2
    teaspoons baking powder
  • 14
    teaspoon salt
  • raspberry jam, melted (optional)


  • Preheat oven to 350°F
  • Bring prunes and water to a boil in a small saucepan; heat and simmer for 10 minutes, stirring frequently, until mixture is very thick and liquid has been absorbed; let cool.
  • Spray a 9 inch springform pan liberally with nonstick cooking spray then coat with 2 tablespoons sugar, shaking out excess.
  • Beat together remaining sugar, butter spread, milk, extract, egg whites and prunes in a medium bowl for 3 minutes on high speed with an electric mixter.
  • Beat in dry ingredients on low speed, then beat for a few minutes on high to make a light batter.
  • Spread in prepared pan and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
  • To serve, drizzle slices with melted raspberry jam.